Baked Lemon Doughnuts

The newest addition to my kitchen tools is a doughnut pan so be prepared to see a lot of baked doughnut recipes. I decided to try a lemon doughnut recipe first, a light, lemony doughnut is the perfect spring-like dessert to combat the cold weather we've been having.

You can find the original recipe at A Bitchin' Kitchen.

For the donuts:
-1 1/2 cups flour
-1/2 cup sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 egg
-1 6-oz container Lemon Greek Yogurt (I couldn't find lemon Greek yogurt so I used thick, lemon yogurt)
-1/3 cup canola oil
-1/3 cup milk
-Zest of one lemon

For the glaze:
-Juice of one lemon
-1 cup powdered sugar

Combine dry ingredients in one bowl and the wet ingredients in the other.
Slowly mix the wet ingredients into the dry.
Pipe into the doughnut pan and bake for 10-15 minutes (until a tester comes out clean)
at 325.
I filled mine a little too full. 
Cool on a wire rack.
Once cooled, dip in the glaze.
Let dry on the wire rack.
This doughnuts were really good, much lighter than the fried, store-bought type. They were light and airy with a slight lemon flavor. The recipe was very easy to make and this doughnut pan is about to become really worth the $8.00.


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