4/11/2014

Lemony Powdered Sugar Doughnut Recipe








































Ok guys, let me give it to you straight up.

I am not a donut person. Or a pastry person. I'd rather eat my calories in pure chocolate.
But, this past Holiday in Italy opened my eyes to the world of Heavenly Donut Making. Yes, it's a real world.  

On a weird whim I ordered a donut (or is it dough-nut?) from the Italian hotty behind the cafe counter.

Ladies, that lemony piece of perfection was life changing. I promptly ordered another one (or two) all in the name of discovering the recipe.


Don't judge.




*************


These can be baked the night before and then sugared or glazed in the morning before your coffee percolates.












Recipe:
2 cups flour
3/4 cup caster sugar
2 tsp baking powder
1 tsp salt
3/4 cup milk (I used 2%)
2 eggs beaten / whisked 
2 tbs lemon juice (half a lemon)
2 tsp vanilla
2 tbs lemon peel

Preheat oven to 325 F   





Spray the donut pan with PAM or other greasy spray.



Mix the flour,sugar,baking powder, and salt.





Whisk the two eggs together.











                                              Stir in milk, beaten eggs, lemon peel, and vanilla.












This mixture will be thick, that's ok.







Pour into a zip lock baggie and snip a small corner off with scissors. 









Carefully squeeze the mixture out into each donut cavity filling only 1/4  (max 1/2) of the way up. 
Trust me on this one, LOL.














Bake 8-10 minutes until springy to touch.



Pop out onto a rack to cool.


When ready to sugar, melt 1 tbs butter and let it cool.


Get a zip lock baggie ready, put 1 to 2 cups powdered sugar in there (icing sugar).  



 Dip donut into semi-cooled butter, then pop it in the bag and shake it gently to coat with sugar. This may take several goes. I shook my donuts twice, (bahahahaha) then if they needed some touching up I spooned on a bit of sugar here and there for prettiness.

* Do not butter twice, only dip in the butter once and shake it in the sugar twice or three times if need be. 

















*If you'd rather have a glazed donut, mix 1 cup powdered sugar and 2 tbsp hot water. Dip top of donut into glaze and set on rack to dry. 

Garnish with sprinkles if you dare.




This recipe makes 12 nice fat donuts, or 14 wimpy looking donuts.




















Get the kids involved--it's messy but fun.
Everything in life worth doing is messy anyways.

:D





































Nom nom.

Go ahead and have two---they're baked not fried.






2 comments:

  1. OK, so I'm a SERIOUS doughnut person... they're my vice... and these look amazing! It's never even crossed my mind to try making them at home, but this looks so doable (unlike the deep fryer + klutz combination that can only end in disaster). And I mean, if they're baked, they're basically a health food, right?

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  2. Oooh, I am SOOooo a doughnut person too - and am constantly searching for the best one. These pics just make me want to reach out and nibble one! Thanks for sharing your recipe - I'm definitely going to give it a try. I like the idea of them being baked rather than deep fried as I always tend to leave mine in the oil too long and they turn out rather average and thus disappointing!
    Happy weekend to you,
    xx

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