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The word stracciatella is used to refer to not one, not two, but three different foods! And they are all Italian. One is a soup, one is a cheese, and one is a type of ice cream. For most of my life I only knew about the stracciatella ice cream. Although I liked it, it was never my first choice; I always thought it was too simple. But the older I get, the more I like it.
Stracciatella ice cream is a creamy, milk-based ice cream with small chocolate chunks folded into it. And that is what inspired me to create this donut. Since I found stracciatella a little boring as a child, I decided to give this donut a tangy, slightly spicy glaze.
As the glaze is made with quite a bit of sugar, I used dark chocolate into the donut batter. However, if you are baking for children, or anyone who likes sweets to be very sweet, you can also use milk chocolate.
These donuts are great in the autumn, or around the holiday season. The chocolate, orange, and cinnamon combination is like a comforting hug! While they are packed with strong flavours, these donuts are also light and airy. You really have to stop yourself from eating too many!
Stracciatella Donuts with Orange Cinnamon Glaze
For the dough:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 50 g (1 ¾ oz.) bitter-sweet chocolate, finely chopped
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 1 ¾ cups (200 g/ 7 oz.) icing sugar
- zest from half a medium orange
- 1 tsp ground cinnamon
- 3-4 tbsp. freshly squeezed orange juice
For the dough:
- Pre-heat oven to 180 °C (350 °F).
- In a bowl sift the flour, then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, then add the sugar and whisk at high speed with an electric mixer until sugar is completely dissolved and the mixture looks creamy (almost triple in volume). Add the vanilla extract, salt, cream and mix.
- Using a spatula, add the flour mix to the egg mix in 2-3 steps, mixing gently after each addition. Make sure the flour is well incorporated, but do not over mix. Once the flour has been incorporated, fold in the melted cooled butter. Then add the finely chopped chocolate and gently mix. Allow the batter to sit for 5 minutes.
- Grease the doughnut pan with room temperature butter. Pipe the batter ¾ of the pan. Bake for 10 minutes, or until doughnuts spring back when gently pressed.
- Once baked, take the pan out of the oven and allow the doughnuts to cool in the doughnut pan 2-3 minutes at room temperature. Transfer them to a rack and let them sit until completely cooled.
For the glaze:
- In a bowl, mix the icing sugar, cinnamon, orange zest and juice un-til the sugar dissolves and the icing is smooth. Pour or drizzle over doughnuts.