Dukkah Donuts With Blood Orange Glaze

Vanilla donuts with a citrus glaze and nutty topping will be the highlight of your brunch.


  • Donuts:
  • 1 3/4 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup flavorless oil
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • Glaze:
  • 3 cups powdered sugar
  • 2 tablespoons honey
  • 4 to 5 tablespoons fresh blood orange juice (about 2 blood oranges)
  • Dukkah:
  • 1/4 cup hazelnuts, toasted and coarsely ground
  • 1/4 cup toasted sesame seeds
  • 1 tablespoon ground anise seeds
  • 1 tablespoon coriander seeds, toasted and coarsely ground
  • A pinch of kosher salt


  1. Preheat oven to 375°F. Coat a 12-cavity donut pan with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the egg, buttermilk, oil, vanilla and water. Whisk the wet mixture into the dry mixture and stir to combine.
  4. Fill a piping bag (with no tip) with the batter and pipe the batter into the donut cavities, filling each halfway. This could get a little messy.
  5. Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
  6. To make the glaze: In a small bowl, mix together the powdered sugar, honey and 4 tablespoons orange juice. Add more juice little by little until the mixture is spreadable (you might not need the full remaining tablespoon). It should be quite thick yet spreadable.
  7. Combine all ingredients for the dukkah in a small bowl and mix. Dip the donuts halfway into the glaze, then allow excess glaze to drip off. Sprinkle the tops with dukkah and enjoy.