Donuts donuts donuts

Ever since I bought my new donut pan from Sur La Table, I’ve been on a donut kick.

The first donuts I made were these blackberry donuts by Preppy Kitchen, a few weeks ago when we were hosting my boyfriend’s cousin + her boyfriend at our place. They were super moist, so easy to make, and our guests loved them!

The recipe only calls for blackberry juice in the dough, but I decided to add some leftover juice and additional bits from straining to the frosting for extra blackberry flavor. If you’re looking for a smooth, glossy finish to the donuts, probably best to leave out the blackberry pieces from the frosting, as it made it a little inconsistent in texture; otherwise, why waste perfectly good blackberry bits (and it gives such a nice pink color)!

Next, I decided to go for blood orange donuts! I’d been seeing lots of these pink beauties on my Insta feed, so I joined in the trend 🙂 Conveniently enough, the donut pan came with a recipe for just that: Sur La Table’s own take on blood orange donuts.

Comparing the two recipes, I’d say the dough for the blackberry donuts was moister, but I slightly preferred the sugar glaze of the second batch over the cream cheese frosting. Might have to try a mash-up recipe of my own for batch number three… 😉