Instead of deep-frying, these donuts are baked in the oven, for a slightly healthier indulgence. Tangerine zest and juice gives these treats a bright note.
- 1/4 cup butter
- 1/4 cup safflower or canola oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 3/4 cup tangerine juice, divided
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup coarsely chopped dark chocolate
- 1 tablespoon tangerine zest
- 1 1/2 cups confectioner’s sugar
Preheat oven to 325° F. Grease a mini donut pan.
Cream together butter, oil granulated sugar and brown sugar until creamy. Add eggs, one at a time. Beat in 1/2 cup juice, milk and vanilla.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to wet mixture, being careful not to over mix. Fold in chocolate and zest.
Spoon batter into the prepared donut pan. Bake until a toothpick inserted in the center of a donut comes out clean, about 15 minutes.
Place donuts on a rack on top of a baking sheet.
Sift confectioners into a bowl. Stir in 3 tablespoons juice until smooth. Add a splash more juice if needed to thin glaze.
Drizzle or dip each donut into the glaze, then transfer back to the rack to let drip.