Recipe Summary

45 mins
15 mins
10 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • In a large mixer bowl, combine 1 cup of the flour, the yeast, and the baking powder. In a saucepan, heat the sour cream, 1/3 cup orange juice, sugar, butter or margarine, and salt until very warm (120 degree F to 130 degree F) and butter is almost melted, stirring constantly.

  • Stir heated mixture into flour mixture. Add egg and orange peel. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl. Beat for 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon.

  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a smooth, elastic, moderately soft dough. Shape into a ball. Cover with plastic wrap and dish towel. Let rest 15 minutes.

  • To shape, roll out dough to form a 10x10-inch square. With a floured cutter, cut into 12 doughnuts. On a greased baking sheet (or baking sheet covered with parchment paper or foil), arrange doughnut shapes in a circle. Stretch and elongate rings slightly with your fingers. Cluster holes from rings in the center, cutting additional holes from scraps.

  • Let rise until light (about 1 hour). Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Carefully remove the coffee cake from baking sheet. Brush with melted butter or margarine. Cool.

  • Spoon desired jelly into the centers of the doughnut rings. Drizzle Orange Glaze over cake. Sprinkle centers with toasted almonds. Makes 10 servings.

Nutrition Facts

294 calories; fat 9g; cholesterol 37mg; carbohydrates 49g; insoluble fiber 2g; protein 5g; vitamin a 291.5IU; vitamin c 5.3mg; sodium 335mg; calcium 50.5mg; iron 1.8mg.