Orange and White Chocolate Cream Mini Doughnuts

  • Preparation 20 MIN
    Cooking 35 MIN
    Chilling 2 H
  • Servings 1
  • Makes about 30


White Chocolate Cream




White Chocolate Cream

  1. Place the chocolate in a bowl.
  2. In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 2 hours or until completely chilled.


  1. In a bowl, combine the flour, baking powder, baking soda and salt.
  2. In another bowl, whisk the egg, sugar and orange zest with an electric mixer until frothy. Drizzle in the oil while whisking. With the machine running on low speed, add the dry ingredients alternating with the buttermilk. Transfer the batter to a pastry bag fitted with a large plain tip.
  3. Preheat a mini doughnut machine. Lightly oil the cavities. Completely fill the cavities with the batter. Close the machine. Cook for 3 to 4 minutes or until the doughnuts are golden. Gently remove the doughnuts from the machine and let cool on a wire rack. Continue with the remaining batter.


  1. Using an electric mixer, whisk the chilled white chocolate cream until semi-firm peaks form. Transfer into a pastry bag fitted with a large plain tip. Use to garnish the doughnuts. Sprinkle with pistachios and rose petals


The buttermilk can be replaced with ½ cup (125 ml) milk mixed with 1 ½ tsp (7.5 ml) white vinegar or lemon juice. Let sit for 5 to 10 minutes. Stir before adding to the recipe.

These doughnuts make a great gift. Simply replace the white chocolate cream with 4 oz (115 g) melted and slightly cooled white chocolate. Dip half of each doughnut in the melted chocolate and place on parchment paper. Sprinkle with the pistachios and rose petals. Let the chocolate set before wrapping.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.