Friday, June 17, 2011

Mini Baked Lemon Donuts

My dad loves all things lemon, so we made these while he was here. They were a hit. We only got 6 large donuts and 4 mini ones out of this THICK batter. I made a glaze with lemon juice and powdered sugar. Will make these again.

Mini Baked Lemon Donuts
Yield | 24 mini donuts
½ cup granulated sugar
Zest of 1 lemon
1¼ cups cake flour, sifted **  We used regular flour with 1 1/2 T cornstarch to equal 1 1/4 c
1¼ tsp. baking powder
¾ tsp. salt
½ cup buttermilk
1 egg, lightly beaten
1½ tbsp. butter, melted
½ teaspoon of vanilla

Prepare pan with baking spray.
1. Heat oven to 425 degrees F.
2. In a small bowl combine sugar and lemon zest until the sugar is moistened and fragrant.
2. In a large mixing bowl, sift together cake flour, baking powder, and salt. Stir in sugar mixture.
3. Add buttermilk, egg, butter, and vanilla and stir until just combined.
4. Add batter to a piping bag and fill each donut cup approximately one-half full.
5. Bake 4–6 minutes or until the top of the donuts spring back when touched.
6. Let cool in pan for 4–5 minutes before removing. Finish the donuts with glaze, sprinkles, or cinnamon sugar.

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