Baked Lemon Donuts

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Baked Lemon Donuts

Without the need for frying, baked lemon doughnuts are a wonderful treat that mix the light, tangy flavour of lemon with the fluffy texture of a traditional doughnut. These doughnuts are simple to make and even simpler to eat, making them ideal for breakfast, brunch, or a sweet snack. Here’s a thorough recipe to help you get started:

Components

Regarding the doughnuts:

  1. One cup of flour for all purposes
  2. 1/2 cup of sugar, granulated
  3. One tsp baking powder
  4. One-fourth teaspoon of baking soda
  5. 1/4 tsp salt
  6. 1/4 cup melted unsalted butter
  7. half a cup of buttermilk (or half a tablespoon of lemon juice added to ordinary milk)
  8. One big egg
  9. One tsp vanilla essence
  10. One large lemon’s zest
  11. two tsp freshly squeezed lemon juice

Regarding the Lemon Glaze:

  1. One cup of sugar powder
  2. Two to three tablespoons of freshly squeezed lemon juice (adjust for consistency)
  3. Half a lemon, zest removed (optional; adds flavour)

Guidelines

Warm up the oven:

  • Set the oven temperature to 350°F (175°C).
  • Grease a doughnut pan with butter or nonstick cooking spray very lightly.

2. Combine the arid components:

  • Mix the flour, sugar, baking soda, baking powder, and salt thoroughly in a sizable mixing bowl.

3. Mix the moist ingredients together:

  • Melted butter, buttermilk, egg, vanilla essence, lemon zest, and lemon juice should all be combined in a different bowl.
  • Make sure all the ingredients are well combined and the mixture is smooth.

4. Blend Dry and Wet Ingredients Together:

  • Stirring lightly until just incorporated, gradually add the wet components to the dry ingredients. Take care not to overmix because the doughnuts may become very dense.

5. Put Doughnut Pan Filling:

  • Transfer the mixture into a piping bag or a large ziplock bag by cutting off the corner.
  • Fill each cavity of the doughnut pan approximately two thirds full with batter as you pipe it in.

6. Prepare the doughnuts:

  • After preheating the oven, place the doughnut pan inside and bake for 10 to 12 minutes, or until a toothpick put into the centre comes out clean and the doughnuts are faintly brown.
  • After taking the doughnuts out of the oven, let them to cool in the pan for five minutes before moving them to a wire rack to finish cooling.

7. Get the Lemon Glaze Ready:

  • Mix the powdered sugar and lemon juice in a small bowl until well combined. To change the consistency, add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
  • You can add some lemon zest to the glaze for an added burst of flavour.

8. Pour Glaze on Doughnuts:

  • When the doughnuts are totally cool, dip each one’s top in the lemon glaze, letting the extra drop off.
  • To let the glaze harden, put the glazed doughnuts back on the wire rack.

9. Present and Savour:

  • The baked lemon doughnuts can be served right away or kept for up to two days at room temperature in an airtight container.
  • These doughnuts make a bright, zesty dessert or go well with a cup of tea or coffee.

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