Walnut Donuts with Blood Orange Glaze
Cook time
Total time
Serves: 20-24
  • 300 g ground walnuts
  • 200g sugar
  • 6 eggs
  • 80 g flour
  • pinch of salt
  • hint of nutmeg
  • ½ blood orange
  • 1 tablespoon butter
  • 2 cups powdered sugar
  1. DONUTS: Preheat your oven to 390°F /200°C and grease your donut pan.
  2. Separate the eggs and beat the egg whites till stiff. Whisk the egg yolks with the sugar until it turns light and creamy.
  3. Mix the flour, salt, cinnamon and the nuts with the egg-sugar mixture and then gently fold in the egg whites.
  4. When filling the batter in the donut pan, it's best to use a piping bag. This way you can prevent the donut pan from getting all messy on the top.
  5. Bake the donuts for about 15 minutes. They should get just slightly golden and not turn too dark.
  6. GLAZE: Melt 1 tablespoon of butter in a pan together with 1 tablespoon of sifted powdered sugar.
  7. Brown the butter just slightly and let the sugar dissolve. When it's ready, pour in about ½ cup of freshly squeezed blood orange juice and keep whisking.
  8. Let the mixture boil a little bit until the sugar turns soft again (it will stiffen when you pour in the cold juice).
  9. Pour the mixture in a bowl and add the rest of the sifted powdered sugar bit by bit while stirring it to a nice and creamy icing.
  10. Dip the donuts in, sit them on a sheet to dry - and enjoy! They taste best when they are fresh, once put away in container they turn 'wet' very quick.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2012/02/baked-walnut-donuts-with-blood-orange-glaze.html