Orange Creamsicle Donuts #BrunchWeek

• Vegetarian

• Produce

  • 1 tbsp Orange, zest
  • 1 Zest, orange

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups Bread flour
  • 1 Food coloring, orange
  • 3 tbsp Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 Pinch Kosher salt
  • 2 1/2 tsp Orange extract
  • 2 2/3 cup Powdered sugar
  • 1 packet Yeast

• Drinks

  • 1/4 cup Orange juice

• Dairy

  • 11 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 5/8 cup Double creme
  • 1 cup Whole milk

Found on thecrumbycupcake.com

Description

Ingredients

• 2½-3 cups bread flour
• 1 packet yeast
• 3 Tablespoons granulated sugar
• ½ teaspoon kosher salt
• 1 cup whole milk, warm
• 2 large eggs, beaten
• 4 Tablespoons unsalted butter, melted
• 2 teaspoons orange extract
• 4 ounces cream cheese, softened
• 4 Tablespoons unsalted butter, softened
• 1 Tablespoon orange zest
• ½ teaspoon orange extract
• ⅔ cup powdered sugar
• Pinch kosher salt
• ½ cup heavy whipping cream
• 2-3 cups powdered sugar
• ¼ cup orange juice
• 3 Tablespoons unsalted butter, melted
• 2 Tablespoons heavy whipping cream
• Orange food coloring
• Orange zest, for garnish

Directions

• In the bowl of a stand mixer fitted with the paddle attachment, mix together 2 cups of flour, yeast, sugar, and salt. Add the milk, vanilla, and egg yolks and mix until smooth. Add the remaining flour, ½ cup at a time, and the butter and mix until incorporated. Using either the paddle of the hook attachment, continue to mix on medium speed until the dough is soft and smooth, and slightly sticky.
• Spray a glass bowl with cooking spray and place the balled up dough inside, turning it to coat all sides with spray. Cover the bowl with a tea towel or plastic wrap and set on top of the stove to rise for 1 hour.
• Dust 2 baking sheets with flour and set aside. Roll out the risen dough on a lightly floured surface and cut with a 3-inch biscuit cutter. Reroll the scraps and continue to cut rounds out until all dough has been used.
• Place the donuts 1 inch apart on baking sheets. Cover loosely with a tea towel. Set on top of stove 15 to 30 minutes, allowing them to rise a second time until they are puffy and nearly doubled in size.
• While the donuts rise, heat your deep-fryer to 375 degrees, or fill a large, heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until it reaches 360 degrees. Carefully lower a 3-4 donuts into the oil, being sure not to crowd the pot. Fry for 1 to 2 minutes per side, turning a few times until the donuts are cooked through and are a light golden brown.
• Remove with a slotted spoon to a cooling rack set over paper towels. Cool completely before filling.
• Combine cream cheese and butter in a medium bowl. Cream together with zest and extract 3-4 minutes until pale and fluffy. Add sugar and salt, beating until smooth, then blend in heavy cream. Whip 2-3 minutes until smooth and creamy.
• When ready to fill, spoon filling into a pastry bag fitted with a straight tip. Using a chopstick, poke a hold ¾ of the way into each donut, twirling the end around inside to create a cavity for the filling. Insert pastry bag into donut and squeeze gently, filling each donut until it pushes the bag out and oozes slightly out of the hole.
• Combine all ingredients together in a medium bowl and whisk or beat with a hand mixer until smooth, adding orange food coloring until desired shade is reached. Dip donuts in glaze, sprinkle with orange zest, allow to dry slightly before serving. Enjoy!