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Chocolate Orange Baked Donuts

Chocolate Orange Baked Donuts

Chocolate orange baked douts with orange icing and Terry's Chocolate Orange
Course Dessert
Cuisine British
Keyword Donut
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 12
Calories 214kcal
Author thebakingexplorer


For the donuts

  • 175 g Caster sugar
  • 30 ml Vegetable oil
  • 175 ml Milk cow's or plant milk will both work
  • 2 Eggs large
  • 25 g Cocoa powder
  • 200 g Self raising flour
  • 1 tsp Orange extract
  • Butter or baking spread for greasing

For the glaze

  • 225 g Icing sugar
  • 2 tsp Orange extract
  • 3 tbsp Water you may not need it all
  • Orange food colouring

For decoration

  • 12 Terry's Chocolate Orange segments


  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease two 6-hole donut tins with the butter
  • Mix together the caster sugar, milk, oil, orange extract, and eggs in a bowl with a whisk
  • Add the self raising flour and cocoa powder and whisk in
  • Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
  • Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool
  • Make the glaze by mixing together the icing sugar, water, and orange extract until smooth. Add the water bit by bit as you may not need it all, you don't want the glaze to be too runny. Then add enough orange food colouring to create a bright shade
  • Set the donuts onto a rack with a baking tray underneath to catch any drips of glaze. Pipe the glaze over the donuts then stick on a Terry's Chocolate Orange segment while the glaze is still wet. Leave to set
  • Store leftover in an airtight container and eat within 3 days


  • Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
  • You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
  • If you can't get hold of orange extract (it is sold in most supermarkets and online) you can use the zest of one orange in the donuts instead.
  • For the best results use a professional grade food colouring to colour the glaze. These types of food colouring provide excellent colour results, they are also easily available for purchase online. My favourite brands are Pro Gel and Sugarflair. Other good quality brands are Colour Mill and Americolor.
  • You could make extra glaze and dip the whole top half of the donuts into it. Or you could melt some chocolate orange segments and drizzle the chocolate over the donuts.
  • The donut batter is very wet, so I recommend using a piping bag or a jug to pour it into the tin.
  • You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 214kcal | Carbohydrates: 47g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 18mg | Potassium: 78mg | Fiber: 1g | Sugar: 34g | Vitamin A: 64IU | Calcium: 26mg | Iron: 1mg