Blood Orange Cream Cheese Doughnuts

A recipe for Blood Orange Cream Cheese Doughnuts! These fried doughnuts are filled with blood orange cream cheese and topped with a blood orange glaze.

I first came across the inspiration for these Blood Orange Cream Cheese Doughnuts over on Running to the Kitchen and they are such a fun pastry project for citrus season.

Start by bringing together a yeast-based, enriched dough and allow it to rise at room temperature before rolling out and cutting into individual rounds. After a second, shorter rise, fry the rounds in oil until golden and fluffy.

Once cooled, fill each doughnut with a blood orange cream cheese and finally cover with a blood orange glaze before serving.

These Blood Orange Cream Cheese Doughnuts are best shortly after the glaze has set. Leftovers can be stored in an airtight container in the refrigerator for up to a day.

Blood Oranges

The blood orange is a type of orange from the Mediterranean region, particularly Sicily and Spain.

The deep maroon interior, produced by the antioxidant anthocyanin, develops when the fruit is exposed to low temperatures and the rind may also have a reddish hue. Its flavor is a bit more tart compared to other orange varieties.

Peak season in the United States lasts from December to March. If you don’t have blood oranges available, feel free to substitute and play around with your favorite type of orange or other citrus.

Forming the Dough

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.

If the dough is too crumbly and just won’t come together after mixing everything together thoroughly, add some more milk a splash at a time. Give it some time to blend fully with the flour before adding more.

Add just enough flour to create a smooth and workable dough. Too much flour or overworking will cause the doughnuts to become dense.

In a warm kitchen, the first rise should take about 1-1 1/2 hours to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.

Same goes for the second rise before frying. Warmer kitchens may only need 30 minutes while cooler temperatures will need closer to an hour.

After rolling the prepared dough into a sheet about 3/4 inch (2 centimeters) thick, I cut out the individual doughnuts using a 3 inch (7.5 centimeter) circular cutter. Do not twist the cutter as you press down.

Another option is to divide the dough into portions and roll each piece into a smooth ball.

Frying the Blood Orange Doughnuts

The most important part of cooking the doughnuts is the temperature of the oil. Too low and the donuts won’t fry and will just soak in the oil. Too high and they will become too dark before the center has had a chance to cook.

Keep the temperature no higher than 340˚F (170˚C) and adjust as needed.

Once heated, fry the puffed doughnuts in batches. Do not crowd the pan. They need room to rise in the oil. I usually start with a single doughnut first as a tester.

Place a lid (I recommend glass so you can keep an eye on the color) over the pan immediately after adding the doughnuts. This will help them puff and create a light ring around the center.

Once lightly golden (after about 2-3 minutes), remove the lid and fry uncovered on the other side until golden.

Filling the Blood Orange Cream Cheese Doughnuts

Allow the doughnuts to cool before piping in the filling. To fill the doughnuts, I use a Bismark Metal Piping Tip- number 230.

Fully whip the cream cheese at room temperature and sift the powdered sugar before blending together. This will prevent any larger lumps that may block the piping tip and create a more smooth texture.

Adding the Blood Orange Glaze

Sift the powdered sugar before whisking in the blood orange juice to create a smooth glaze.

Adjust the amount of blood orange juice as desired. Two tablespoons will make a thicker coating. Add closer to three tablespoons for a more thin glaze.

Do not coat the doughnuts in the glaze until they have cooled to room temperature.

Looking for more blood orange recipes?

Try my:

• Blood Orange Vinaigrette
• This Blood Orange Panna Cotta
• Blood Orange Shortbread Cookies

This recipe was originally posted in February 2014 and updated in January 2026.

Blood Orange Cream Cheese Doughnuts Recipe

Adapted from Running to the Kitchen

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Blood Orange Cream Cheese Doughnuts

A recipe for Blood Orange Cream Cheese Doughnuts! These fried doughnuts are filled with blood orange cream cheese and topped with a blood orange glaze.

Course Bread

Cuisine American

Keyword blood orange, bread, citrus, cream cheese, donut, doughnut, fried, yeast

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 8 -10 Doughnuts

Ingredients

Yeast-Based Doughnuts:

• 2 1/4 teaspoons (7 grams) active dry yeast
• 1 cup (240 milliliters) lukewarm milk 105-115˚F (40-46˚C)
• Zest from 1 blood orange
• 1/4 cup (50 grams) granulated sugar
• 4 cups (500 grams) all-purpose flour
• 1/2 teaspoon fine salt
• 2 large egg yolks
• 1 large egg
• 4 tablespoons (56 grams) unsalted butter softened at room temperature
• 1 teaspoon vanilla extract
• Vegetable oil for deep-frying

Blood Orange Cream Cheese Filling:

• 8 ounces (227 grams) cream cheese softened at room temperature
• 1/2 cup (60 grams) powdered sugar sifted
• Zest from 1 blood orange
• 1/4 cup (60 milliliters) freshly squeezed blood orange juice
• 1 teaspoon vanilla extract

Blood Orange Glaze:

• 1 1/2 cups (180 grams) powdered sugar sifted
• pinch fine salt
• 2-3 tablespoons (30-45 milliliters) freshly squeezed blood orange juice

Instructions

To make the yeast-based doughnuts:

• In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, rub the blood orange zest into the sugar until evenly infused.
• Stir in the flour and salt.
• Mix in the milk with the frothy yeast, egg yolks, egg, butter, and vanilla extract until a soft dough forms.
• Knead on a lightly floured surface just until elastic and smooth. Place in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
• On a lightly floured surface, roll the dough into a sheet about 3/4 inch (2 centimeters) thick.
• Cut out circles (do not twist) with a 3 inch (7.5 centimeter) circular cutter. Bring together the scraps of dough and repeat to get as many doughnuts as possible.
• Place the doughnuts 2 inches (5 centimeters) apart, cover with a towel, and allow to rise at room temperature until puffy, 30-60 minutes.
• Pour 2 inches (5 centimeters) of vegetable oil in a large saucepan and heat to 340˚F (170˚C), no higher.
• Once heated, gently add a few of the puffed doughnuts, taking care not to overcrowd. Immediately cover with a lid.
• Fry until lightly golden on the bottom, about 2 minutes, then remove the lid and flip to fry uncovered until golden on the other side.
• Transfer to a towel-lined platter and repeat with remaining doughnuts, keeping the temperature no higher than 340˚F (170˚C).
• Allow the doughnuts to cool to room temperature before adding the blood orange cream cheese filling and covering with the glaze.

To make the Blood Orange Cream Cheese Filling:

• Place the room temperature cream cheese in the bowl of a stand mixer fitted with a whisk attachment or a large bowl.
• Beat until light and fluffy, then beat in the powdered sugar and blood orange zest, followed by the blood orange juice and vanilla extract until smooth and creamy.
• Fill a pastry bag with a Bismark piping tip with the blood orange cream cheese.
• Pipe into each doughnut.

To make the Blood Orange Glaze:

• In a medium bowl, whisk together the powdered sugar and salt.
• Slowly whisk in the blood orange juice until smooth. If too thin, add more powdered sugar. If too thick, add more blood orange juice.
• Dip the top of each filled doughnut into the glaze. Allow to set slightly before serving.