It's citrus season, and more importantly, it's blood orange season. What better way to savor our favorite end-of-winter fruit than with some beautiful blood orange vanilla donuts!
Preheat the oven to 425°F. Spray the pan down with non-stick spray. If you're using a silicon pan, set it on a light-colored sheet pan for stability.
Zest your blood orange into the sugar so you don't lose any oil.
Begin by beating together the blood orange-sugar and coconut oil for about 2 minutes.
In a separate bowl, beat together the almond milk, eggs (or flax eggs), and vanilla bean.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Alternate adding the wet ingredients and the dry to the oil-sugar mixture, a third of each at a time, adding the dry ingredients last.
Spoon the batter into a gallon-sized bag. Cut one corner off, and pipe the batter into the donut molds so they are about half-full.
Bake for 10 minutes. Allow the donuts to cool in the pan for at least 20 minutes. Turn the pan over on a cooling rack and gently work the donuts out of the pan if they don't fall out on their own.
You should be able to get 9 donuts out of this batter with just a little leftover.
For the Glaze
Sift the powdered sugar into a small bowl, and whisk in the blood orange juice.
Dip the top of each donut into the glaze, and place them on a wire cooling rack to set.