Oven-baked donuts with orange, rhubarb, and blueberry glaze

Ingredients:

Donuts

• 1 and 3/4 cups premium flour
• 1 cup granulated sugar
• 3/4 tsp salt
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1 large egg
• 0.5 cups of sour milk or kefir
• 1/4 cup neutral vegetable oil
• 1 tsp vanilla extract
• 1/4 cup water
• Decorative sprinkles
• Orange glaze, recipe below
• Rhubarb Glaze, recipe below
• Blueberry glaze, recipe below
• Special equipment: 12-piece donut pan and a pastry bag

Orange glaze

• 3 cups powdered sugar
• 2 tablespoons of honey
• 4 - 5 tablespoons freshly squeezed blood orange juice (from about two oranges)

Rhubarb glaze

• 4 stalks rhubarb, cut into small cubes
• 0.5 cup granulated sugar
• 2 tablespoons powdered sugar

Blueberry glaze

• 1 cup frozen blueberries
• 2 tbsp. granulated sugar
• 2 tbsp powdered sugar + more as needed

Preparation:

1. Preheat oven to 350°F (190°C), spray a 12-cup donut pan with cooking spray and set aside.
2. Donuts:
   
   In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. In a medium bowl, combine the egg, buttermilk, vegetable oil, vanilla extract, and water. Fold the wet mixture into the dry mixture and knead into a dough. Fill a pastry bag with the dough and pipe it into a donut pan, filling each well halfway.
3. Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool in the pan for 5 minutes. Then, remove the donuts to a wire rack and cool completely.
4. To decorate donutsDip them halfway into the glaze, letting the excess drip off. Sprinkle with sprinkles and enjoy.
   
   

   Orange glaze

   
   In a bowl, combine powdered sugar, honey, and 4 tablespoons of juice. Add more juice little by little until the glaze becomes pourable (you may not need all the juice). It should be fairly thick, but still spreadable.
   

5. Rhubarb glaze

   
   Place the rhubarb, sugar, and 0.5 cups of water in a small saucepan and heat on the stovetop. Bring to a boil, then reduce the heat. Simmer until the sugar dissolves and the rhubarb is tender, about 10 minutes. Remove from the heat and let cool slightly. Transfer to a blender and blend until smooth, then pour into a bowl. Add powdered sugar, adjusting the taste and consistency of the glaze.
   

6. Blueberry glaze

   
   Combine the blueberries, sugar, and 1/4 cup water in a small saucepan and heat on the stovetop over medium heat. Bring to a boil, then reduce the heat. Simmer until the berries burst and the sugar dissolves, about 10 minutes. Remove from heat and let cool slightly. Pour into a blender and blend until smooth. Transfer to a small bowl, straining if necessary, then add the powdered sugar. Blend, adding more powdered sugar as needed to adjust the flavor and consistency of the glaze.