Blood Orange Cream Cheese Filled Doughnuts

Usually when I receive recipes in my email from the bloggers I follow, I pin them and may try them out anywhere from a month to a year or so later. When I came across these Blood Orange Cream Cheese Filled Doughnuts from Running to the Kitchen, I just had to make them right away. They may not be the most healthy breakfast option, but at least the doughnut base is baked instead of fried- this is what I told myself to justify eating an additional one (Update: I have since made these doughnuts again and fried them- they are delicious both ways and I have included instructions for either option). They are filled with a beautifully pink/purple tinged blood orange cream cheese and topped with chocolate and/or vanilla glaze.

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The best way to fill doughnuts is to use a long, skinny tip (often called a bismarck tip). I did not have one, so I just used the smallest tip available and pushed it as close to the center as possible (Update: I had the Wilton 230/Bismarck tip when I made these again- push it through one side and slowly pull out as you squeeze in the cream cheese).

I didn’t have any orange extract on hand, so I splashed in a little orange liqueur as a substitute. Use whichever you prefer.

I added the ingredients to make chocolate or vanilla glaze. Pick your favorite or mix and match. I had to do a couple topped with purely vanilla for Chad. I personally enjoyed the ones dipped in vanilla, then drizzled with chocolate. Make sure the first layer is set before drizzling on the other glaze.

Blood Orange Cream Cheese Filled Doughnuts
Adapted from Running to the Kitchen
12-16 Doughnuts

Dough:
3/4 lukewarm whole milk, 105-115 degrees F
1/4 cup lukewarm water, 105-115 degrees F
2 1/4 teaspoons active dry yeast
2 3/4 cups all purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
zest from 1/2 blood orange
1/4 cup unsalted butter, melted
1 tablespoon blood orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract or orange liqueur
Optional: Vegetable oil for frying
Filling:
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
juice of 1 blood orange
Chocolate Glaze:
3/4 cup powdered sugar
2 tablespoons cocoa powder
1 tablespoon milk
1 teaspoon vanilla extract
Vanilla Glaze:
3/4 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract

In a small bowl, combine milk and water. Sprinkle with yeast. Let sit for a minute, then stir briefly. Let sit until frothy, 5-10 minutes.

In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, sugar, salt, and orange zest. Process or mix in the yeast with water and milk, butter, blood orange juice, vanilla extract, and orange extract until dough comes together. If too wet to handle, add a little more flour, 1 tablespoon at a time to create a soft dough.

Oil a large bowl and add dough, turning to coat. Cover and let rise until doubled, about 1 hour.

Line 2 baking sheets with parchment. Flour work surface and roll the dough until 1 inch thick. Use a 2 inch circle cookie cutter or glass to cut out doughnuts. Place 2-3 inches apart on prepared baking sheets. Cover the doughnuts with towels and let rise until doubled, about 1 hour.

To bake: Preheat the oven to 375 degrees F while doughnuts are rising. Place a loaf pan filled halfway with water on the bottom rack of the oven.

Bake 1 sheet of doughnuts at a time in preheated oven for 4 minutes. Turn the baking sheet and bake until puffed and beginning to turn golden, another 3-4 minutes. Repeat with other baking sheet. Allow to cool on sheets for about 5 minutes before removing to wire rack to cool completely.

To fry: Add 2 inches of oil to a large saucepan over medium heat. Once 350 degrees F, add doughnuts a few at a time, being careful not to crowd. Fry until golden, then flip and continue frying until golden and cooked through. Remove to a towel-lined plate and repeat with remaining doughnuts.

To make the filling: In a medium bowl, beat cream cheese until smooth. Beat in the powdered sugar, then the blood orange juice. Transfer to a pastry bag fitted with a long, skinny tip. Insert the tip into the center of the completely cooled doughnuts and gently add filling until just filled.

To make the chocolate glaze: In a small bowl, whisk together the powdered sugar and cocoa powder. Stir in milk and vanilla extract until smooth. If too thick, add a little more milk. If too loose, add a little more powdered sugar.

To make the vanilla glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. If too thick, add a little more milk. If too loose, add a little more powdered sugar.

Dip the tops of the doughnuts in chocolate or vanilla glaze. Once set, you can also drizzle the opposite glaze over the tops.