Donut pans are so fun – they make you look like the most professional baker while allowing you to fulfill all the donut-gram needs. I’ve made this recipe a couple times now, it comes from Lauren Kelp and is so simple but absolutely delicious. The first time I made it I used her recipe for grapefruit glaze to go on top which was so good, but I wanted something a little more fun for the next time I made it.

So I took the time to make 3 different colours of icing and load up on the toppings. But it was totally worth it – I brought them over to a girl’s night in and we chowed down on them paired with cheap wine (doesn’t that sound fun…). For the chocolate I melted a bar of chocolate in a bowl and added about half a cup of icing sugar and a little bit of milk and then dipped the donuts in. For the icing, it is just icing sugar, milk, and food colouring. The consistency should be thick enough for it to stay on the donut but thin enough to smooth itself out over the donut.

I have even froze a batch and brought them out for a birthday and they were still soft and moist, you couldn’t even tell they weren’t fresh. You could also leave out the lemon flavour so that they are just vanilla donuts – completely up to you. I’m sure donut pans vary in size but I ended up with about 18 donuts from this recipe.

Baked Lemon Donuts

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Ingredients

1/4 cup unsalted butter, melted
1/4 cup olive oil
3/4 cup sugar
2 large eggs
2 tsp vanilla extract
2 tsp lemon extract
2 tsp grated lemon zest
1 cup whole milk
2 2/3 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Directions

  1. Preheat oven to 425F and grease your donut pans with coconut oil spray.
  2. In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
  3. Add in eggs, vanilla extract, lemon extract, lemon zest and milk and whisk until smooth.
  4. Add flour, baking powder, baking soda and salt, and whisk just until combined. Batter will be thick.
  5. Spoon batter into a large disposable piping bag or freezer bag. Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
  6. Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.

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Enjoy!

 

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Baked Lemon Donuts
Yields 18
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Ingredients
  1. 1/4 cup unsalted butter, melted
  2. 1/4 cup olive oil
  3. 3/4 cup sugar
  4. 2 large eggs
  5. 2 tsp vanilla extract
  6. 2 tsp lemon extract
  7. 2 tsp grated lemon zest
  8. 1 cup whole milk
  9. 2 2/3 cup flour
  10. 1 1/2 tsp baking powder
  11. 1/4 tsp baking soda
  12. 1/2 tsp salt

Instructions
  1. Preheat oven to 425F and grease your donut pans with coconut oil spray.
  2. In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
  3. Add in eggs, vanilla extract, lemon extract, lemon zest and milk and whisk until smooth.Add flour, baking powder, baking soda and salt, and whisk just until combined. Batter will be thick.
  4. Spoon batter into a large disposable piping bag or freezer bag. Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
  5. Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
frankly ray http://franklyray.com/

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