Thursday, July 19, 2012

Lemon Glazed Mini Doughnuts


Tiny doughnuts how I love them. I consider these to be two bite doughnuts but I'm sure some people would just pop them in and call it a day. That would be easy to do with their sweet lemon glaze and fluffy cake-like texture. I may or may not have eaten about six of them within 10 minutes of them coming out of the oven. Warm tiny doughnuts are my downfall...



Lemon is a favorite flavor in this house along with peanut butter but not together, never ever together. I thought I would surprise my husband when he came home from work. He would have liked a pie I'm sure but doughnuts seemed to be alright with him too. It's only because he doesn't get pie often. Maybe I should make him one. I'll keep that in mind. 


The could easily be made into orange doughnuts or lime doughnuts with a quick switch of some juice and zest. What I will say is that I liked the glazed ones better than the powdered sugar ones. They had more tart to them, if you will. The powdered sugar ones are really good to though. My son says they taste like sugar...I could see that. :)


Lemon Glazed Mini Doughnuts
Makes about 18 - 2” doughnuts or 6 - regular size doughnuts

Ingredients:
- 1 cup all-purpose flour
- ¼ cup + 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ounces milk
- 1 large egg, lightly beaten
- 1 tablespoon butter, melted
- ¾ teaspoon powdered lemon zest or 1 teaspoon fresh lemon zest

- ¼ cup powdered sugar
- ½ teaspoon lemon zest
- ¼ cup powdered sugar
- 1 teaspoon lemon juice

Directions:
1. Preheat oven to 375°F. Spray your doughnut pan with non-stick cooking spray.
2. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt.
3. Make a well in the center of the dry ingredients. Add the milk, egg, butter, and zest then mix until just combined.
4. Spoon the batter into the wells of you pan (roughly 2/3rds full). It may be easier to pour the batter into a ziplock bag and snip the corner or use a piping bag and pipe the batter into the pan.
5. Bake for 7-9 minutes, or until the tops of the donuts spring back when lightly touched. Do not over bake. Allow to cool in the pan for a couple minutes and then turn out onto a wire rack to finish cooling.
6. In a small bag mix together the powdered sugar and lemon zest, set aside. In a small bowl whisk together the other powdered sugar and lemon juice until smooth, set aside.
7. Dip half of the doughnuts in the lemon glaze and gently shake the other half of the doughnuts in the powdered sugar bag. These are best served the same day.


Printable recipe


Recipe adapted from Not So Humble Pie

This recipe may be linked up to:

· Inside BruCrew Life - Trick or Treat Tuesday's
· Crazy For Crust - Crazy Sweet Tuesday’s
· Alli 'n Sons - Sweet Tooth Friday 
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mrs. Fox's Sweets - Mrs. Fox's Sweet Party 
· Sweet as Sugar Cookies - Sweets for a Saturday 
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Cups by Kim - Sweet & Simple Sunday  
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· Something Swanky: Desserts & Designs - Sweet Treats Thursday 
· A Slice of Southern - Southern Sundays 
· Me and My Sweets - My Sweet Party

Related Posts Plugin for WordPress, Blogger...