Oven-baked donuts with orange, rhubarb, and blueberry glaze

Votes: 1

Time: 50 min.
Complexity: easily
Quantity: 12 donuts

These donuts are baked in the oven and turn out just as fluffy, soft, and moist inside as if they were deep-fried. To make them, you'll need a special donut pan and a pastry bag to easily fill the cavities with batter. Once the donuts have cooled completely, you can decorate them. Prepare three types of glaze: rhubarb, blueberry, and blood orange. All glazes are made only with natural ingredients, without artificial colors. You can sprinkle them with decorative sprinkles if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Donuts

1 and 3/4 cups premium flour
1 cup granulated sugar
3/4 tsp salt
1 teaspoon baking powder
0.5 tsp of soda
1 large egg
0.5 cups of sour milk or kefir
1/4 cup neutral vegetable oil
1 tsp vanilla extract
1/4 cup water
Decorative sprinkles
Orange glaze, recipe below
Rhubarb Glaze, recipe below
Blueberry glaze, recipe below
Special equipment: 12-piece donut pan and a pastry bag

Orange glaze

3 cups powdered sugar
2 tablespoons of honey
4 - 5 tablespoons freshly squeezed blood orange juice (from about two oranges)

Rhubarb glaze

4 stalks rhubarb, cut into small cubes
0.5 cup granulated sugar
2 tablespoons powdered sugar

Blueberry glaze

1 cup frozen blueberries
2 tbsp. granulated sugar
2 tbsp powdered sugar + more as needed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, Orange juice, rhubarb, blueberry, honey

Cooking the dish according to the recipe:

Preheat oven to 350°F (190°C), spray a 12-cup donut pan with cooking spray and set aside.
Donuts:

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. In a medium bowl, combine the egg, buttermilk, vegetable oil, vanilla extract, and water. Fold the wet mixture into the dry mixture and knead into a dough. Fill a pastry bag with the dough and pipe it into a donut pan, filling each well halfway.

Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool in the pan for 5 minutes. Then, remove the donuts to a wire rack and cool completely.
To decorate donutsDip them halfway into the glaze, letting the excess drip off. Sprinkle with sprinkles and enjoy.

Orange glaze

In a bowl, combine powdered sugar, honey, and 4 tablespoons of juice. Add more juice little by little until the glaze becomes pourable (you may not need all the juice). It should be fairly thick, but still spreadable.
Rhubarb glaze

Place the rhubarb, sugar, and 0.5 cups of water in a small saucepan and heat on the stovetop. Bring to a boil, then reduce the heat. Simmer until the sugar dissolves and the rhubarb is tender, about 10 minutes. Remove from the heat and let cool slightly. Transfer to a blender and blend until smooth, then pour into a bowl. Add powdered sugar, adjusting the taste and consistency of the glaze.
Blueberry glaze

Combine the blueberries, sugar, and 1/4 cup water in a small saucepan and heat on the stovetop over medium heat. Bring to a boil, then reduce the heat. Simmer until the berries burst and the sugar dissolves, about 10 minutes. Remove from heat and let cool slightly. Pour into a blender and blend until smooth. Transfer to a small bowl, straining if necessary, then add the powdered sugar. Blend, adding more powdered sugar as needed to adjust the flavor and consistency of the glaze.