Step 1

For the lemon doughnuts: Preheat the oven to 325 degrees F.

Step 2

Brush the molds of each doughnut pan with oil or spray with a cooking spray, then set aside.

Step 3

Mix the granulated sugar, rice flour, tapioca starch, chickpea flour, arrowroot powder, baking powder, salt, xanthan gum and baking soda together in a large bowl with a whisk. Add the oil, applesauce, vanilla and hot water and whisk until well mixed and no longer lumpy. Use a rubber spatula to scrape around the sides and bottom of the bowl, making sure all the ingredients have been fully incorporated.

Step 4

Use a 1/3-cup measuring cup to drop the batter into the molds. (Each mold should be about two-thirds full.) Use a toothpick or finger to smooth and even out the batter inside the molds. Bake, rotating once, until the tops are rounded over the molds and light golden brown, 14 to 16 minutes. Remove the pan from the oven and allow the doughnuts to cool in the pan 2 to 5 minutes. Use a butter knife to loosen all around the outside of each doughnut and carefully extract the doughnuts from the molds. Place the doughnuts on a rack to cool completely.

Step 5

For the lemon glaze: Whisk together the confectioners’ sugar, zest and juice in a medium bowl. Because some lemons are juicier than others, you may need to add more sugar or juice to achieve your desired consistency. At Tandem, we make this glaze on the thicker side so that it sets nicely and doesn’t run off the doughnuts.

Step 6

For the lemon infused sugar: Combine the granulated sugar and zest together in a small bowl. This can be used immediately, but the flavor and texture will be best if it is allowed to infuse for at least 2 hours. Stored in an airtight container and kept in a cool, dry spot, lemon infused sugar will keep almost indefinitely.

Step 7

Top the doughnuts with the lemon glaze and sprinkle with the lemon infused sugar.