I’ve fallen in love with an oven. It was innocent enough at first. I first fell for its looks, sleek and sexy on my countertop, but then I got to know it from the inside out and I’m sure the big, bulky oven I used to know will be relegated to Thanksgiving use only.

Baked Orange Juice Donuts with Sucaritos Sprinkle | Wolf Gourmet

The Wolf Gourmet countertop oven can do anything my standard oven can do: roast a chicken, broil a piece of fish, bake a pan of brownies (and I mean a full-sized pan, not just some miniature 8×8 situation) but it does it faster and more evenly than my oven, not to mention using less energy in the process.

Baked Orange Juice Donuts with Sucaritos Sprinkle | Wolf Gourmet

It was in this lover’s haze that I decided to try my hand (for the first time ever) at baking donuts. To my dismay the donuts my daughter always goes for at the donut shop are the ones coated in thick, purple frosting and some sort of sugary cereal. In my forever motherly way of trying to make what my kids love a little bit healthier, I decided to come up with my own version that would be easy enough to make whenever the urge strikes.

Baked Orange Juice Donuts with Sucaritos Sprinkle | Wolf Gourmet

I knew I couldn’t get rid of the cereal sprinkle so I opted for crushed Sucaritos. Sucaritos are the Mexican version of Frosted Flakes which, I’ll admit, contain more sugar but also have an irresistible crunch that is far superior to the American version. I made a perfect little sprinkle by placing them inside a plastic bag and giving them a whack or two with a rolling pin.

Baked Orange Juice Donuts with Sucaritos Sprinkle | Wolf Gourmet

The donuts are as easy as pie (actually much easier than pie) to make. Mix a few simple ingredients like fresh orange zest, fresh-squeezed orange juice, an egg, and some flour together and bake. They are naturally dairy-free which makes them a bit lighter and fluffier than some other baked donuts I’ve tried.

Baked Orange Juice Donuts with Sucaritos Sprinkle | Wolf Gourmet

Use a resealable plastic bag to evenly pipe the batter into the donut pan and off they go into the oven. The Wolf Gourmet countertop oven easily accommodates a regularly-sized donut pan, so no worries there, and the convection mode bakes them quickly and evenly for perfect golden donuts every time.

Baked Orange Juice Donuts with Sucaritos Sprinkle
Baked Orange Juice Donuts with Sucaritos Sprinkle
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Servings Prep Time
6 donuts 35 minutes
Cook Time
7 minutes
Servings Prep Time
6 donuts 35 minutes
Cook Time
7 minutes
Baked Orange Juice Donuts with Sucaritos Sprinkle
Baked Orange Juice Donuts with Sucaritos Sprinkle
  • 1
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  • 3
  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 donuts 35 minutes
Cook Time
7 minutes
Servings Prep Time
6 donuts 35 minutes
Cook Time
7 minutes
Ingredients
For the donuts
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup granulated sugar
  • 2 tsp freshly grated orange zest
  • 6 tbsp fresh squeezed orange juice
  • 3 tbsp vegetable oil
  • 1 large egg
For the glaze topping
  • 1 tsp orange zest
  • 1 tbsp fresh squeezed orange juice
  • 2/3 cup powdered sugar
  • 1 cup Sucaritos (or Frosted Flakes) crushed into very small pieces
Instructions
  • Switch Countertop oven to Bake mode and heat to 375°F with the convection setting on. Arrange rack in the middle of the oven.
  • Sift flour, baking powder, and salt into a large bowl.
  • Combine sugar and orange zest in a medium bowl and work the zest into the sugar until it is fully combined and sugar is tinged orange. Add orange juice, oil, and egg to the sugar mixture and whisk until smooth.
  • Pour wet ingredients into dry ingredients and whisk until smooth, but don’t over mix or the donuts will be tough - about 20 strokes should do it.
  • Spray a 6-hole donut pan and spoon the batter into a gallon-sized resealable plastic bag. Cut a small opening in one corner of the bag and pipe the batter into the donut holes.
  • Bake donuts for 7 minutes then remove to a cooling rack and let sit in the pan 1 minute before removing. Let cool at least 15-20 minutes before glazing.
  • To make the glaze: Combine orange zest, juice, and powdered sugar in a shallow, flat-bottomed dish. Whisk until smooth.
  • Dip the tops of each donut in the glaze, gently moving the donuts around to coat. You can dip them a couple of times if you want a thick layer of glaze. Sprinkle the crushed Sucaritos over them immediately before the glaze has time to harden. Let the donuts dry for about 15-20 minutes before eating.
  • Donuts are best eaten right away, but will keep, uncovered at room temperature for up to a day.
Kate Ramos

Kate Ramos is a trained chef, Food Editor, and recipe developer. She created ¡Hola! Jalapeño to combine her love for food with her desire to share her husband’s Mexican heritage with her kids. ¡Hola! Jalapeño is chockful of Mexican-inspired recipes that are based in the Mexican pantry and California freshness, but influenced by more than two decades of work as a Chef in restaurant kitchens. If she’s not in her kitchen making googly-eyes at her Countertop Oven, she’s either hitting the beach or out for a hike near her Southern California home with her son and daughter.

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