What do you do when life gives you lemons? You make baked lemon donuts with lemon glaze.
And you also use cliched introductions. But it's early and I've just started caffeinating, okay?
I just bought a brand new kitchen toy: a donut pan! It makes baking donuts as easy and as accessible as baking cupcakes or cake. You just make the batter, drop it into the pan, and voila -- donuts in 10 or so minutes.
These lemon donuts are the first to be made, and ended up light, fluffy, and the perfect mix of tartness and sweetness. I'm sure the recipe would work just as well as cupcakes, if you haven't gotten your hands on a donut pan yet. But you should, because baked donuts.
On Facebook? Get sneak peaks at upcoming posts and giveaways over here! On Twitter? Tweet with me here!
Ps. Happy Thanksgiving to all my fellow Canadians!
Baked Lemon Donuts Recipe with Lemon Glaze
adapted from Honest Cooking
2 cups all purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup buttermilk
1/4 cup honey
2.5 tbsp butter, melted
1 tbsp vanilla extract
zest from 1 lemon
1 1/2 cups icing sugar
juice from 1 lemon
Start by getting prepared. Grease a donut pan and preheat the oven to 425F.
Get a large bowl, and mix together all the dry ingredients (flour, sugar, baking powder, nutmeg, and salt). Let them sit there and think about what they’ve done.
In yet another bowl, mix together all the wet ingredients (buttermilk, eggs, honey, butter, vanilla, and lemon zest).
Combine the wet and dry ingredients in whatever bowl is largest, and mix until just combined. Don’t overbeat!
Spoon the batter into the greased donut pan, filling the spots about 2/3 full. Bake for 6-8 minutes, checking frequently, until they’re done. How do you know if they’re done? They’ll be golden brown, will spring back when touched gently, and a toothpick will come out clean from the centre. Allow them to cool for a few minutes before you take them out to cool on a wire rack with a parchment sheet underneath.
To make the glaze, whisk together the icing sugar and lemon juice until smooth and glossy. Dip the donuts while they’re still warm (but not hot!) into the glaze. Place the freshly glazed donut back on the rack, glazed side up.