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Chocolate Orange Doughnuts bring together the rich taste of chocolate, the bright citrus aroma of fresh oranges, and the irresistible softness of freshly fried dough.
Each doughnut is made from an enriched yeast dough that rises until light and puffy, creating a tender interior beneath a beautifully golden exterior.
Orange zest and orange extract infuse the dough with a refreshing citrus fragrance that balances the sweetness of the chocolate topping.
The chocolate glaze is a delicious combination of dark chocolate, vegan milk chocolate, and creamy vegan double cream.
A little powdered sugar adds sweetness, while orange extract enhances the citrus flavor and ties the glaze to the dough.
Once dipped, each doughnut develops a smooth, glossy chocolate coating that complements the soft, fluffy texture underneath.
What makes these doughnuts especially appealing is the finishing touch of homemade candied orange slices.
Simmered gently in a simple sugar syrup until tender and slightly translucent, the orange slices provide a bright, sweet citrus accent and an elegant decorative topping.
Their subtle bitterness from the peel contrasts beautifully with the rich chocolate glaze.
Although the dough requires time to rise, the preparation is straightforward when broken into stages.
The dough can also be refrigerated overnight, making it easier to spread the work across two days.
Frying the doughnuts in small batches helps them cook evenly and develop their characteristic golden color.
Perfect for dessert tables, weekend baking projects, celebrations, or a special homemade treat, these Chocolate Orange Doughnuts offer a delightful combination of fruity freshness and deep chocolate richness.
For the best texture and flavor, enjoy them on the day they are made.
Chocolate Glazed Orange Doughnuts
Ingredients
Equipment
Method
- Prepare the Dough: Add the bread flour, fast-action yeast, salt, caster sugar, softened vegan butter, lukewarm non-dairy milk, orange zest, and 1 teaspoon of orange extract to a large mixing bowl or the bowl of a stand mixer fitted with a dough hook. Stir until the ingredients form a rough dough. Knead on an unfloured work surface or in the mixer for about 10 minutes, until the dough becomes very elastic and begins to pull cleanly away from the sides of the bowl or work surface. The dough will remain quite sticky.
- First Dough Rise: Transfer the dough to a lightly oiled bowl and cover with cling film. Leave it to rise for approximately 1–2 hours, or until doubled in size. Alternatively, refrigerate the covered dough overnight. If using the overnight method, let it stand at room temperature for 30 minutes before rolling it out.
- Slice the Oranges: While the dough rises, cut off the ends of both oranges. Slice the oranges into thin rounds approximately 3–6 mm (⅛–¼ inch) thick.
- Prepare the Candied Orange Syrup: Combine the granulated sugar and water in a saucepan. Heat gently, stirring until the sugar dissolves completely.
- Candy the Orange Slices: Add the orange slices to the syrup and bring the mixture to a simmer. Cook gently for 40–60 minutes, turning the slices occasionally to coat them evenly. Continue until the oranges are soft, the peel is slightly translucent, and the liquid has reduced to a thick syrup.
- Cool the Candied Oranges: Remove the saucepan from the heat and allow the contents to cool briefly. Carefully lift the orange slices out of the syrup and arrange them on a baking tray lined with baking parchment. Leave them to dry slightly.
- Roll Out the Dough: Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll it to approximately 1 cm (⅜ inch) thick.
- Cut the Doughnut Shapes: Use a round pastry cutter approximately 7 cm (2.75 inches) wide to cut out dough circles. Cut a hole in the center of each circle using a 2.5 cm (1-inch) cutter. If you do not have a small enough cutter, the wide end of a piping nozzle can be used. Gather the scraps, knead them together until smooth, and roll out the dough again to cut more doughnuts. You should make approximately 10 doughnuts. Reserve the small doughnut holes if you would like to fry them too.
- Shape the Doughnuts: Rotate each doughnut gently around your finger to widen the center hole slightly. Arrange the doughnuts well apart on a baking sheet lined with baking parchment. Cover loosely with lightly oiled cling film.
- Second Dough Rise: Leave the shaped doughnuts to rise for approximately 40 minutes, or until they look puffy.
- Heat the Frying Oil: Heat vegetable oil in a deep-fat fryer or a large, deep saucepan to 165–170°C (335–340°F). Ensure the oil reaches the specified temperature before frying.
- Transfer the Doughnuts: Cut the parchment around each doughnut so that every doughnut sits on its own small square of paper. Carefully lift each doughnut with its parchment and lower it into the hot oil. The parchment will separate from the dough; remove it from the oil using tongs.
- Fry the Doughnuts: Fry two doughnuts at a time for a couple of minutes per side, until golden. Check the center of each doughnut with a probe thermometer; the internal temperature should reach 100°C (212°F).
- Drain the Doughnuts: Use a slotted spoon to remove the cooked doughnuts from the oil. Transfer them to a plate lined with kitchen paper to drain excess oil.
- Prepare the Chocolate Glaze: Place the chopped dark chocolate and vegan milk chocolate in a wide, heatproof bowl suitable for dipping the doughnuts. Heat the vegan double cream or coconut cream together with the sifted powdered sugar until just boiling. Pour the hot mixture over the chopped chocolate and leave it for a couple of minutes. Stir until the chocolate has melted and the glaze is smooth.
- Add the Orange Extract: Stir in the ½ teaspoon of orange extract gradually, tasting as you go, until the citrus flavor is to your preference. The source recipe uses ½ teaspoon.
- Glaze the Doughnuts: Dip the top of each cooled doughnut into the chocolate glaze. Allow excess glaze to drip back into the bowl, then place the doughnuts on a wire rack. If the glaze becomes too thick as it cools, warm it briefly in the microwave until it loosens enough for dipping.
- Decorate and Serve: Place a couple of pieces of candied orange on top of each glazed doughnut. Serve straight away for the best texture and flavor. These doughnuts are best eaten on the day they are made.
Notes
- Dough consistency: The dough will be sticky during kneading. Avoid adding unnecessary flour, as the dough should become elastic and pull away from the work surface or mixing bowl when properly kneaded.
- First rise: Allow the dough to double in size, which usually takes 1–2 hours. Rising time may vary depending on room temperature.
- Overnight preparation: You can refrigerate the covered dough overnight. Let it sit at room temperature for 30 minutes before rolling and shaping.
- Candied oranges: Slice the oranges evenly, approximately 3–6 mm thick, to help them cook consistently in the syrup.
- Shaping: Re-knead the dough scraps until smooth before rolling them out again. Save the doughnut holes if you want to fry them as small treats.
- Second rise: Give the shaped doughnuts about 40 minutes to become puffy before frying.
- Frying temperature: Maintain the oil at 165–170°C (335–340°F). Fry only two doughnuts at a time to make turning and temperature control easier.
- Check doneness: The source recipe recommends checking that the center reaches 100°C (212°F) using a probe thermometer.
- Chocolate alternatives: Use vegan milk chocolate for a sweeter glaze or replace it with additional dark chocolate for a deeper chocolate flavor.
- Glaze consistency: If the chocolate glaze becomes too thick, warm it briefly in the microwave to make dipping easier.
- Best served fresh: These doughnuts are best enjoyed on the day they are prepared.
Chef’s Secret
The key to beautifully shaped, evenly fried Chocolate Orange Doughnuts is handling the soft dough gently during transfer.
After cutting the doughnuts, place each one on its own small square of baking parchment before the second rise.
When the oil reaches 165–170°C (335–340°F), lower each doughnut into the oil while it is still sitting on the parchment.
The paper will release from the dough as it enters the hot oil, allowing you to remove it easily with tongs.
This technique helps preserve the doughnuts’ airy shape and prevents the soft dough from stretching or becoming misshapen during transfer.
Fry just two at a time, turning them after a couple of minutes per side, and check the internal temperature for the doneness specified in the recipe.
Serving Suggestions
Serve these Chocolate Orange Doughnuts fresh, once the chocolate glaze has set slightly and the candied orange slices are arranged on top.
Pair them with freshly brewed coffee, espresso, or black tea to balance the rich chocolate coating and sweet citrus notes.
For a refreshing accompaniment, offer fresh orange segments, strawberries, or raspberries alongside the doughnuts.
If you are preparing a dessert platter, arrange them with extra candied orange slices and a few pieces of chopped dark chocolate for an attractive presentation.
You can also finish the platter with a light dusting of powdered sugar, although the chocolate glaze already provides plenty of sweetness.
These doughnuts make a lovely addition to a weekend brunch, afternoon tea, a celebration dessert table, or a homemade treat to share with family and friends.
Conclusion
Chocolate Orange Doughnuts combine soft, golden yeast dough, a smooth chocolate glaze, and sweet candied orange slices in one delicious dessert.
The fragrant citrus complements the richness of the chocolate, while the tender interior makes each bite satisfying.
Although the recipe involves several stages, preparing the dough, candying the oranges, and making the glaze in sequence keeps the process manageable.
Serve the finished doughnuts fresh for the best texture and flavor, and enjoy this delightful homemade combination of chocolate and orange.
