Glazed whole wheat orange donuts with dark chocolate chunks.
Hope everyone had a wonderful New Year’s Eve! We stayed home and worked on resolutions with the kids. We also ate munchies for dinner. Literally, we ate chips and dip for dinner. Then cookies for dessert. How can something so good be so bad?
I’m happy to share these yummy donuts as the first recipe of 2016. Chocolate and orange together are amazing. I’ve been dreaming of yummy things I could make with this flavor combo. The donuts are 100 percent whole wheat, yet still moist and delicious! Perfect for resolution eating, well maybe without the sugar glaze 😉
While making these I realized I could never work at a donut shop. Glazing donuts evenly is hard work. Also, donuts tend to disappear left and right, and I honestly have no idea where they go.
I can picture my (fictitious donut store) boss asking about the missing donuts. Then my shocked look while saying “Wait the recipe made 12? I had no idea!” Which would be impossible, since I have zero poker face. Sadly I’d be escorted out of my pretend job, leaving the remaining pretty donuts behind for paying customers.
Thankfully, at home it doesn’t matter if they are evenly glazed. As to the disappearing donuts? Frankly, I’d encourage you to make them disappear before other people in the house notice.
- 1 and ¾ Cups (7.8 Ounces) White Whole Wheat Flour
- 2 Tablespoons Cornstarch
- ½ Cup Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- Zest of 1 Orange
- ¾ Cup Orange Juice
- 2 Large Eggs
- 6 Tablespoons Unsalted Butter, Melted and Cooled
- ¾ Cup Chocolate Chunks
- 1 and ½ Cups Confectioners (Powdered) Sugar
- 2 Tablespoons Orange Juice or Milk
- Preheat oven to 375 degrees.
- Lightly grease your donut pans. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs, orange juice and orange zest.
- Add the egg mixture and melted butter into the flour bowl. Gently stir just until the flour is absorbed. Gently stir in chocolate chunks.
- Divide the batter between the 12 donut molds. Bake for 12-14 minutes or until a toothpick inserted into a donut comes out clean. Allow to cool in the pans for 5 minutes, then unmold onto a cooling rack.
- Whisk together the confectioners sugar and orange juice. For a thinner glaze, add a bit more orange juice. Allow the glaze to sit for 10 minutes to allow the air bubbles to reduce. Dip the top of each donut in the glaze, then return to the cooling rack until the glaze sets.
Store in an airtight container.