Blood Orange Doughnuts

I randomly found blood oranges at Publix a few days ago.  As if I don't sing their praises enough, they have the ever elusive blood oranges! I didn't really know what I was going to do with them but I bought all they had. 

My sister told me about a doughnut shop in Brooklyn called Dough that has blood orange frosted doughnuts with candied rind so obviously we had to try to recreate it this weekend. 

Now, I'm not trying to get all crazy on a Sunday morning so biscuit doughnuts were the way to go.  One can of Grands buttermilk biscuits (NOT flaky!) makes 8 doughnuts and 8 holes.  I used a small round cutter to punch out the center of each biscuit.

I put about 1" of oil in a dutch oven and heated it over medium low.  I usually test the temperature of the oil with a hole.  When you put it in, it should start to bubble up around it immediately- if it doesn't, it's not hot enough.  They only take about 2 minutes to cook, flipping halfway through.

They're best eaten piping hot after a quick dip into glaze.

Glaze
2 cups powedered sugar
4-5 tablespoons juice (I used blood orange juice)

Candied rind is really easy to make.  I peeled an orange and a lemon with a peeler and then julianned the peels.  I boiled the peel in 2 cups of water and 1.5 cups of sugar for about 30 minutes.  Drain the pieces on a paper towel and then toss them in sugar.

I had enough oranges to make a small batch or marmalade but I'm still waiting to see if it will set up.  If they don't, I've got a whole bunch of blood orange syrup!