I just heard on the radio that tomorrow is National Donut Day - WOOHOO!!! This news makes me happy and sad at the same time - happy because, hello, donuts (!) and sad because I don't eat donuts unless it's my birthday (sad sigh). But I'm back to happy because I can share this great recipe with you and you can whip up your own baked donuts lickety-split! Head's up you'll need a donut pan, but other than having to go to the store today to get that, this recipe is easy and quick. Yum, I'm jealous y'all might be eating these tomorrow...
This is a repeat post from 2017:
We were invited to friends' for dinner and I asked what I could bring. Cathy said "nothing" but I said I was going to bring something so she might as well tell me what...they are about to go on vacation and she didn't want to eat any heavy dessert so I searched Pinterest for something on the lighter side and came across this recipe for baked donuts - ok so maybe that's not "light" exactly, but it's lighter than fried donuts hahaha!
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup buttermilk
- 2 eggs
- 2 tablespoons butter, melted
- 1 tablespoon freshly-squeezed lemon juice
- ½ teaspoon pure vanilla extract
- 2 teaspoons grated lemon zest
- FOR THE COATING:
- ½ cup sugar
- 4 teaspoons grated lemon zest
- 6 tablespoons butter, melted
- Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside.
- In a large bowl, whisk together flour and cornstarch. Whisk in sugar, baking powder, and salt until well blended. Stir in buttermilk, eggs, butter, lemon juice, vanilla, and lemon zest until batter is smooth and combined, but do not over-mix. Evenly divide the batter between the prepared donut pans.
- Bake for 7 to 9 minutes until the edges of the donuts begin to turn a light golden brown and the tops of the donuts spring back when lightly touched. Allow donuts to cool for 5 minutes in pans before turning them out onto a cooling rack.
- In a mini food processor, combine the sugar and lemon zest and pulse until finely ground (you may simply stir together the sugar and zest if you don't have a food processor). Place the melted butter in a shallow bowl. Dip one side of each donut in the butter, and then press into the sugar/zest mixture. Serve warm or at room temperature.
6.2.20: tip-sy tuesday: whipping egg whites
6.2.19: 🔥week 22
6.2.18: message box
6.2.17: outfit tip - full pants with t-shirt
6.2.16: tomato container garden
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