I mentioned a few…okay several posts back how I went on a trip to Portland, Oregon and basically made it a mission to eat my eat my way through the City in a few short days. Well one of the three (yes three) donut places I stopped at was Blue Star Donuts. Blue Star donuts originated in Portland and have since opened up several locations in California. What I loved about them was that they had so many unique flavors AND they had vegan options. One of the favs was the orange olive oil cake donut. The orange olive oil donut is,
“Orange and fennel cake with Red Ridge Farms olive oil and citrus powdered sugar”.
Let me tell you it did not disappoint. So of course I had to try to come up with a way to put my own spin on this donut...1) because there is no Blue Star anywhere near where I live, and 2) because…that’s what I do. This recipe turned out pretty great and best of all it was super easy to put together.
Orange Olive Oil Donuts
Servings 8 donuts
1 C. AP Flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/4 Teaspoon sea salt
1/2 Cup granulated sugar
1/4 Cup freshly squeezed orange juice
1/4 Cup Olive Oil
1 Teaspoon vanilla
Zest of 1 orange
1/2 Teaspoon fennel seeds
1 Cup Powdered sugar
Preheat oven to 350. Spray a donut baking pan with cooking spray.
Toast the fennel seeds in the oven until fragrant, about 4 minutes. Crush with a mortar and pestle or leave whole. Set aside.
Sift flour, baking soda, baking powder and salt. Mix well. Set aside.
In another bowl, whisk together sugar, orange juice, olive oil, vanilla, orange zest and fennel seeds.
Add dry ingredients to wet and mix until just combined.
Evenly distribute batter among the donut forms and bake for 9-12 minutes, or until the tops are dry.
Let the donuts cool for a few minutes and toss them in powdered sugar. Serve warm or at room temperature.
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