Photo credit: Meredith England

Ingredients Grams Baker's %
Flour 192 100
Cocoa Powder 43 22.4
Sugar 200 104.2
Baking Powder 8 4.2
Nutmeg 1.2 0.6
Salt 5.7 3
Buttermilk 245 127.6
Eggs 90 46.9
Vanilla 8.6 4.5
Coconut Oil 42 21.9




Ingredients Grams Baker's %
Melted Butter 28 5.6
Corn Syrup 44 8.9
Sugar 300 60.5
Blood Orange Juice 124 25
Heavy Cream


Preheat oven to 325°F and spray a donut pan with nonstick spray.

In a medium size bowl, whisk all the dry ingredients together.

In a large measuring cup, combine the buttermilk, eggs, and vanilla.

Combine the buttermilk mixture with the dry ingredients. Pour the melted oil over the dough and mix to combine.

Pipe dough into prepared donut pan and bake for 10 minutes.

Immediately remove donuts from pan and cool on wire rack. Meanwhile, make the glaze.

Mix all ingredients, except heavy cream, in a large bowl until smooth and creamy. Add heavy cream a splash at a time until you have the consistency you want. I only used a few splashes since I didn't want the glaze to be too loose.

Dip cooled donuts into glaze and set on a cooling rack to allow glaze to set.