donuts – Feasting Is Fun

Winter is finally 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, or so I like to believe! So, don’t let anyone tell you that cake’s not good for you.

Lemon Love

These doughnuts are tangy and light, providing goodness in a fun way. Even our son’s tastebuds, dulled by the bug he is fighting off, tasted the tart lemon juice present in the lemon drizzle icing. While the crumb of the doughnut is tender enough not to aggravate his very sore throat. All in all, a complete hit, that produced a much longed for smile.

Being re-introduced to the foggy, sleep deprived world, caused by administering medicine and love, throughout the night to a child, sent shockwaves throughout my body. Something I thought was well in my past! Being re-aquatinted with the hunger surge that comes, for me, from broken nights, means, these delicious doughnuts provide 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!

How To Bake Doughnuts

A quick note about the recipe – do not over fill the doughnut pan with batter. You should 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 are two reasons for this, firstly, I overfilled them and secondly, the buttermilk in the recipe caused the doughnuts to stick.

The pan I use is a Wilton 6 hole doughnut pan. I have two as they are so good and I highly recommend them.

FF Baked Lemon Drizzle Doughnuts — Wilton 6 hole non stick doughnut pan.

Recipe: Baked Lemon Drizzle Doughnuts makes approximately 15-18

For The Doughnuts

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

75g/3.5tbsp Buttermilk

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

Making And Baking The Doughnuts

Preheat the oven to 180C/160C fan, gas mark 4, 350F

First of all prepare the doughnut pans. Thoroughly brush the inside of the doughnut rings with either cake release, or melted butter.
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, unto all of the batter is used.

Decorating The Doughnuts With Lemon Drizzle

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 can 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.

If you have enjoyed the recipe for these Baked Lemon Drizzle Doughnuts you may also like these:

Lemon Ripple Ice Cream

Mini Lemon Drizzle Bundt Cakes

Baked Pumpkin Spiced Doughnuts

As well as creating a treat that can help boost the immune system, these Baked Lemon Drizzle Doughnuts brought smiles to faces that were 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.

Sammie xx

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Autumn is such a beautiful season. As leaves change through a rainbow of green, yellow, gold, orange and rust. Low sunlight casting a golden glow on days that are spared from wind and rain ravaged storms. Because Autumn is a season of transition. Summer salads gradually disappear, replaced by comforting soups, stews and roasts. While these Baked Pumpkin Spiced Doughnuts not only look autumnal, they warm the senses with long since forgotten spices.

Autumn squash donuts displayed on a small white cake stand. — Baked Pumpkin Spiced Doughnuts

Baking Blogger Inspiration:

Inspiration hit to make these Baked Pumpkin Spiced Doughnuts after reading a similar recipe from Baker By Nature. Although I had never baked with pumpkin purée before, the first batch had me hooked. Since, as is the nature of most bakers, after testing, the recipe needed a little tweaking to accommodate our family’s taste preference, a second batch was the made the following day.

Baked Pumpkin Spiced Doughnuts really are the beautiful ochre colour that can been seen in the photographs. Also the spiced sugar sparkles in the low afternoon sunlight. So, for once there wasn’t a temptation to sprinkle with glitter!

Baked pumpkin donuts close up for recipe header. — Baked Pumpkin Spiced Doughnuts

Pumpkin love

While the inhabitants of North America’s continent have been using pumpkin in pies, cakes and bakes for many years, over the pond we have been missing out. It seems that here in the U.K. we tend to carve out a stinky, cabbage smelling pumpkin at Halloween, without a thought to eating the flesh. Yes I know we eat butternut squash, in fact I put it in this Roasted Garlic Butternut Squash Soup. Yet, I cannot feel as though we are losing out.

Pumpkin purée lends a tenderness to the crumb of these doughnuts that has to be tasted to be believed. Because the flavour is subtle, it allows the pumpkin spice mix to compliment, rather than overwhelm it. Finishing with a sprinkle of cinnamon spiced sugar creates the contrast in texture and awakens the senses. Resulting in a not quite as light as a fried doughnut, yet delicious in its own right.

Becky’s recipe for Pumpkin Pie Spice Mix:

4 tbsp Ground Cinnamon

3tsp Ground Ginger

2 tsp Ground Nutmeg

2 tsp Ground Allspice

1 tsp Ground Cloves

Mix together and store in an airtight jar.

Making the Baked Pumpkin Spiced Doughnuts:

Recipe: Makes 7-8 Baked Pumpkin Spiced Doughnuts

50g Unsalted Butter – melted and cooled plus extra butter for greasing the doughnut tin.

80g Pumpkin Purée – available at Sainsbury’s

145g Full Fat Natural Yoghurt – I use Yeo Valley

1 Large Free Range Egg

185g Plain White Flour

1tsp Baking Powder

1/8tsp Salt -I use Maldon

1.5tsp Pumpkin Spice Mix – Becky’s recipe

75g Soft Light Brown Sugar

To coat the Doughnuts:

60g Unsalted Melted Butter

75g Granulated Sugar

2tsp Ground Cinnamon

Method:

Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making The Pumpkin Spiced Doughnut Batter:

The baked doughnut tins I use are from Wilton and on testing did not need greasing. However, brushing the doughnut tin with melted butter is recommended.
In a large bowl add the flour, sugar, baking powder, salt and pumpkin spice. Stir with a balloon whisk, breaking up any lumps in the sugar. Dry ingredients.
In a jug or smaller bowl add the pumpkin, yoghurt, egg and melted butter. Whisk together lightly with a fork until the mixture is a uniform orange colour. Wet ingredients.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Stir with a spoon until just combined. Similar to making a muffin mix.
Fill a piping bag, fitted with a circular nozzle, approximately 1.5 – 2 cm diameter, with the doughnut batter.
Pipe 7-8 doughnuts into the tins.

FF Baked Pumpkin Spiced Doughnuts — **Baked Pumpkin Spiced Doughnuts** in the making.

Baking The Doughnuts:

Place the doughnut tins in the centre of the oven and bake for 13-15 minutes – mine took 13 minutes.
The doughnuts will be firm, with a little spongy give when pressed, slightly golden and look a little crinkled on top when baked.
As soon as the doughnuts are baked remove from the oven and immediately tip out on to a cooling rack.

Coating The Baked Pumpkin Spiced Doughnuts:

While the doughnuts are cooking melt the butter to dip them in. 30 seconds on medium was sufficient in our microwave. Ensure the bowl is big enough to take a complete doughnut if you choose to dunk.
Next place the sugar and cinnamon in a bowl, ensuring it is big enough as before and mix to combine.
While the doughnuts are still warm, dunk, or as I did, brush all over with melted butter. Remembering to turn the doughnut to ensure even coverage.
Immediately after, either dunk the doughnut in the spiced sugar, or sprinkle over the sugar while the doughnuts are on the rack.

Since trying both dunking and brushing/sprinkling methods, the second method is my preference.
In reality, brushing with butter used exactly the same amount as dunking them. The choice really is yours.
As a family, although utterly delicious, we decided that the first batch of doughnuts were too sugary. Yes that really is possible 😉.
Finally, when dunking the doughnuts in the sugar, the butter makes the spiced sugar damp. An example of this can be seen in the photograph below. Therefore, I decided to sprinkle them with sugar, resulting in less sugar sticking, whilst keeping its sparkly appearance.

Serve immediately, with a warming drink.

Cafe culture at home

I heated a Chocolate Chip Latte Milkshake in a jug with a little extra milk, poured into fancy glasses and given a splash of ginger syrup. The drinks were then topped with mini gingerbread sprinkles. Resulting in a Cafe Culture experience at home. Alternatively, make a hot chocolate and add a sprinkle of cinnamon or ginger spices.

Finally, for those of you who would rather not, or cannot, go out, especially when the weather is bleak, this is the ultimate, at home, Cafe Culture treat!

Pumpkin spiced donuts broken in half to show light and airy texture. — So light and fluffy.

If you have enjoyed the recipe for Baked Pumpkin Spiced Doughnuts you may also enjoy these:

Spiced Pumpkin Walnut Muffins

Chocolate Chip Pumpkin Loaf Cake

Easy Blackberry Oat Muffin Recipe

Blackberry oat muffins served with coffee in a lined tray. — Easy Blackberry Oat Muffin Recipe

When served slightly warm I think that these doughnuts truly are at their best. While the recipe makes 8 individual Baked Pumpkin Spiced Doughnuts unless you are baking for more I really wouldn’t recommend doubling it. Because the preparation time is scarcely 10 minutes max and these are definitely better eaten the day they are made. That said, kept in an airtight container they will last an extra day. Pinged for 10 seconds in the microwave and they are almost back to freshly baked tenderness.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Why not take a look at my friend Becky’s blog?

It’s full of fantastic recipes and is written in a step-by-step style. Also, you are sure to enjoy her Pumpkin Spice Pumpkin Bisuits.