Orange Poppy Seed Doughnuts
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 cup granulated sugar
- 1/2 cup chocolate chips
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup flour
- 1 1/2 cups powdered sugar
- 1/4 cup canola oil
- 1 tbsp poppy seeds
- 1/4 cup fresh orange juice
- chocolate ganache
- 1 tbsp orange zest
- 1/4 cup full fat coconut milk
- orange poppy seed doughnuts
- 1/2 cup vegan sour cream (i used tofutti)
- 1/4 cup nondairy milk
- orange glaze
- 2-3 tbsp orange juice
- Carbohydrate 22.0112936191627 g
- Cholesterol 4.28194444333985 mg
- Fat 8.60374320052307 g
- Fiber 0.606680564927935 g
- Protein 1.03909874962055 g
- Saturated Fat 2.52078407069989 g
- Serving Size 1 1 doughnut (52g)
- Sodium 21.0646110832359 mg
- Sugar 21.4046130542348 g
- Trans Fat 0.341164069596525 g
- Calories 162 calories
Preheat the oven to 350F. Lightly spray a doughnut pan and set aside.Combine sugar, vegan sour cream, canola oil, orange juice, milk, and zest in a small bowl. In a larger bowl stir together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry and mix until just combined.With a piping bag (or spoon) fill doughnut cavities â…” full. Bake 13-15 minutes, until lightly golden and doughnut springs back when gently touched.Allow doughnuts to cool ten minutes before removing from the pan. Transfer to a wire cooling rack to cool completely.Meanwhile make the toppings. To make the orange glaze combine powdered sugar and orange juice with a whisk until desired consistency; it should be thick, but not clumpy.To make the chocolate ganache, heat coconut milk over medium-high heat until milk reaches a scald (just before boil). Pour over chocolate chips. Cover for 3 minutes then gently stir together until evenly mixed.Dip the top half of each doughnut in the orange glaze or chocolate ganache and let sit for 30 minutes until glaze has set up completely.
