Baked Lemony Donuts with Fresh Fruit
Hey all, as the Games progress, I'm getting super pumped for Team USA! I mean, did you see the women's artistic gymnastics team be amazing? In like everything. Did you see Katie Ledecky? Oh no? Then get on it!!
I promise, some new recipes are coming up, but I thought I'd post the lovely sweet donuts I made along side the savory. Just in case you normal people out there want a sweet donut with your coffee.
I adapted the recipe from Ina Garten's Cinnamon Baked Doughnuts, for reference.
- 2 cups flour
- 1 1/4 cupsugar
- 2 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1 large egg, slightly beaten
- 1 1/4 cup whole milk
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- Fresh berries, for decoration
- For the Icing:
- 2 cups icing sugar
- 3 tablespoon water
- 1 teaspoon lemon juice
- Preheat the oven to 375 F. Spray a 4-inch donut pan even with baking spray.
- Whisk the flour, sugar, baking powder, zest, and salt in large bowl.
- In a separate bowl lightly whisk the egg, whole milk, butter, and vanilla extract until well combined.
- Combine the wet ingredients to the dry, and stir until just wetted Try not to over beat!
- Spoon your batter carefully into the donut molds, until 3/4 full. Make sure to wipe any spilled batter off the tin, to avoid burning in the oven.
- Bake for 17 minutes, until the donuts have risen and are a golden brown on top. If they are struggling to color, place on a higher rack and switch the oven to the convection setting.
- Allow to cool completely on a wire rack before icing.
To make the icing:
- In a wide bowl, combine the sugar and lemon juice, then slowly add the water a tablespoon at a time while stirring. Mix well, until the sugar has completely dissolved. You want it to be thick, almost tacky, so that it won't drip down the sides of the donuts.
- Gently dip the cooled donuts into the icing, and spread/tidy-up with a wetted spatula or spoon. Allow to set for 30 seconds, before adding fresh fruit to the top.