Thursday, February 1, 2018

Blood Orange & Pistachio Donuts


PINK donuts?

I get so happy when I see blood oranges in the stores.

They have become very popular over the years, thanks to food blogs and food trends.
It used to be that they were only grown in Sicily, but now California grows them, and I can find them at almost any supermarket during January and February. :)

Pink icing also makes me happy, and not the kind w/ food coloring, the kind made w/ natural fruits or vegetables (like beets or blood oranges).

Just in time for Valentine's Day!

Here, I made my usual yogurt donut recipe, and glazed them w/ pink and green stuff (Lilly Pulitzer donuts).

These are the BEST, and super easy too. I promise.

Blood Orange & Pistachio Donuts:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, at room temperature
1/3 cup packed light brown sugar
1/4 cup milk
1/4 cup yogurt (I used Chobani no fat Greek plain)
2 tbsp unsalted butter, melted
1 teaspoons pure vanilla extract

Icing:

1 cup of powdered sugar (confectioner's sugar)
2 tbsp juice of a blood orange
1 tbsp milk
1/4 cup chopped pistachios

Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside.

Whisk the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl. Set aside.

Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined.

I now spoon the batter into a folded over ziploc bag so I can pipe the filling easily into the donut pan. Cut a hole in the corner of the ziploc plastic bag and squeeze into each mold.
It works!

Bake 9 minutes. Let rest a minute in the pan then invert onto cooling rack.

Mix the icing mixture until is a pretty pink color and the consistency you like.
Dip each warm donut into the icing....working quickly, or it will harden. Then quickly sprinkle some chopped pistachio nuts on top while the icing is still wet.

Let fully harden back on a cooling rack (it's easier if you line the rack on a baking sheet, so it doesn't drip all over).


These are not only pretty, but SO GOOD.

Enjoy!

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