Winter is here and with it, all the coughs, colds and horrible bugs, that have been waiting for an opportunity to attack our immune systems. Perhaps that is a bit of an over statement. Still, with half the household coughing and sneezing, it gave me an idea of what to bake. Rich in Vitamin C, these Baked Lemon Drizzle Doughnuts are saturated in fresh, immune fighting, lemon juice. Don’t ever let people tell you that ‘cake’ can’t be good for you!
Tangy and light, these doughnuts provide goodness in a fun way. Even our son, whose tastebuds had given up on being reliable, tasted the tart lemon juice present in the lemon drizzle icing. While the crumb of the doughnut was tender enough not to aggravate his very sore throat. All in all a complete hit, that produced a much longed for smile.
Since I had been re-introduced to the foggy, sleep deprived world, caused by administering medicine and love, throughout the night to a child. Something I thought was well in my past! Being re-aquatinted with the hunger surge that comes, for me, from broken nights, meant, these delicious doughnuts provided the perfect pick-me-up, mid afternoon, as the slump set in!
Much as I hope that you can enjoy these Baked Lemon Drizzle Doughnuts for the delicious delights that they are, it is also nice to know that they are a good for you treat!
A quick note about the recipe – do not over fill the doughnut pan with batter. It should ideally fill the rings to two thirds of their depth. Also, ensure that you grease the doughnut pan well. I use Wilton cake release. Because, the pans were not greased for the first attempt, even though they are non stick, the doughnuts stuck firm. There were two reasons for this, they were overfilled and the buttermilk in the recipe caused the doughnuts to stick.
The pan I used is a Wilton 6 hole doughnut pan. In fact I have 2 as they are so good.
Recipe: Baked Lemon Drizzle Doughnuts makes approximately 15-18
175g/6oz Unsalted Butter softened
175g/6oz Caster Sugar
1/4tsp Salt- I use Maldon
3 Large Free Range Eggs
1.5tsp Lemon Extract or finely grated zest of 1 Whole Lemon – I use Nielsen-Massey lemon extract
200g/7oz Plain White Flour
2tsp Baking Powder
For the Drizzle:
200g/7oz Icing Sugar – sifted
Juice of 1 Whole Lemon
Yellow/White sprinkles for decoration
Method: Preheat the oven to 180C/160C fan, gas mark 4
- First of all prepare the doughnut pans. Ensure they are thoroughly brushed with cake release, or melted butter and then dusted with flour.
- Next, into a large bowl add the butter, sugar and salt. Whisk the ingredients together until they are pale and creamy.
- Now add the eggs, lemon extract/zest and the buttermilk. Sift the flour and baking powder on top of these ingredients.
- Whisk everything together until it is completely combined.
- Finally, use a silicone spatula to stir the batter through a couple of times.
- Fill a large piping bag, fitted with a circle piping tip if using, with the doughnut batter. Snip the end of the disposable bag off, so that it it approximately 1cm wide.
- Carefully pipe circles into the doughnut pan, taking care not to overfill.
- Once the pan is piped place in the centre of the preheated oven and bake for 12-15 minutes. The doughnuts are baked when they are a golden colour and firm to touch – a pressed finger should not leave any indentation.
- As soon as the doughnuts are baked remove them from the oven.
- Tip the doughnuts out on to a cooling rack.
- Wash up, dry and re-grease the doughnut pan and continue as before, until all of the batter has been used.
- While the doughnuts are cooling the lemon drizzle icing can be made.
- Into the bowl of sifted icing sugar add the juice of one lemon. Stir thoroughly to mix, ensuring there are no lumps. The icing should be fairly thick, but still be able to pour, ensuring it can be drizzled.
- Fill a small piping bag with the icing. Snip the end of the bag off to create a very small hole. Alternatively, you may use a teaspoon to drizzle over the icing.
- First, place the cooling rack over a baking tray to catch any drips.
- The doughnuts should be completely cooled before icing.
- Keeping an even pressure on the piping bag, pipe back and forth, across each doughnut, until they are all iced.
- While the icing is still wet scatter over sprinkles.
- Place the doughnuts to one side to allow the icing to set.
Thinking of sneaking a doughnut to ‘taste test’? I won’t tell 😉.
As these doughnuts are so yummy, don’t expect them to hang around for long. They will keep in an airtight container for up to 3 days, however, they are at their best within the first 24 hours.
A sunny, refreshing treat, that is perfect served at anytime of the year.
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In addition to creating a treat that would help boost the immune system, these Baked Lemon Drizzle Doughnuts also brought big smiles to faces that had been suffering. While not advocating these as a health food, there is something to be said for the power of feeling good. Rather than simply accepting things as they are and waiting for them to pass, small presents, or treats can make the process more bearable.
Whatever you are making, baking and creating in you kitchens, I wish you a happy, healthy and fun 2017.