lemon donuts

These fluffy lemon cake donuts, are baked to perfection, then dunked in a slightly tart lemon glaze. They are capable of making even the dreariest of mornings bright!

Baked Glazed Lemon Donuts

sugar

sour cream

vegetable oil

lemon

Tablespoon lemon extract (no substitutions)

Yellow food coloring, optional,

flour

baking powder

baking soda

salt

lemon juice

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These fluffy lemon cake donuts are baked to perfection, then dunked in a slightly tart lemon glaze. BAKED GLAZED LEMON DONUTS are capable of making even the dreariest of mornings bright!

BAKED GLAZED LEMON DONUTS

These lemon donuts are soft and fluffy yeasted donuts, baked not fried, filled with a sweet and tangy lemon curd and coated in lemon sugar. These are a lemon lovers dream.

Lemon Donuts

milk

g white sugar

instant yeast (or active dry)

325 g bread flour ((2 ½ cups / 11.5 ounces))

unsalted butter, melted ((3 tablespoons / 1 ½ oz))

sugar (superfine sugar) ((100 grams/3.5 ounces))

lemon zest

unsalted butter, melted ((28 grams/1 ounces))

lemon curd ((180 milliliters))

MAKE THE DOUGH: Warm the milk for 25-30 seconds in the microwave (if cold, or 15 seconds if room temp). You don’t want it to be hot, just slightly warmer to the touch.

Pour the milk into the bowl of a stand mixer with the sugar then sprinkle the yeast on top and stir it around. Let it sit for 5-10 minutes until frothy (this is so you know the yeast is active and not expired).

Add the flour, salt, egg yolks and melted butter and use the dough hook to give it a stir together.

Attach the dough hook and knead on the low setting for about 7-10 minutes until it looks elastic and quite smooth. You can also knead by hand for 12-15 minutes but try not to add too much flour or you’ll end up with dry donuts.

Grease a large bowl with a little oil. Place the doughnut dough into the bowl. Cover tightly with plastic wrap and let it sit in a warm (not hot) spot for 1 - 1 ½ hours until doubled in size.

SHAPE THE DOUGHNUTS:Line a large baking sheet with baking paper.

On a lightly floured surface, gently roll out the dough to about 1.5cm thick (just over ½ inch). Dip a 7.5cm (3 inch) round cookie cutter into flour then cut rounds from the dough - try to get as many from the first roll as possible. Lay each one onto the baking sheet. Cover with a tea towel and put in a warm spot to rise until puffy and nearly doubled in size (45-60 minutes).

You can re-knead any remaining dough to a small, smooth ball and let it rest for 15 minutes before rolling and cutting more doughnuts. Place them with the others to rise.

COOKING THE DOUGHNUTS: Preheat the oven to 180C (160C fan forced) / 350F. See notes for deep frying.

Bake donuts right on the baking sheet they proved on for 10 minutes. They will just be starting to turn golden. You can test they’re done but inserting a thermometer - it should read 88C  / 190F for a properly cooked donut.

Transfer to a cooling rack and cool slightly before filling. If they're too hot, the filling may become runny.

FOR THE LEMON SUGAR: Place the sugar and lemon zest into a medium bowl and use your fingers to press it together to release the oil from the lemon zest and evenly distribute it.

Brush the donuts liberally with the melted butter, using your hand to help coat them all over.

Use your dry hand to roll and dust the donuts, one at a time, through the sugar, tossing and rolling it around to coat well.

Press the handle end of a teaspoon into the side or top of your donuts and wiggle it around a little to create some space for the lemon curd.

FILLING THE DONUTS: Transfer the lemon curd to a piping bag with a 6-7mm (¼ inch) round or long piping nozzle.

Push the nozzle into the hole made in the donut and gently squeeze to fill with lemon curd. Let the resistance from the lemon curd tell you when to remove it.

Best eaten while fresh.

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These Baked Lemon Donuts are every Lemon Lovers dream, so soft and easy to make. Delicious with a simple lemon glaze or a sprinkle of powdered sugar.

Easy Baked Lemon Donuts

all purpose flour

butter melted & cooled

egg (room temperature)

vanilla

milk heavy

powdered/icing sugar ((60-120 grams))

lemon juice (or more if desired)

cream

Pre-heat oven to 350F (180C). Grease and flour a 6 size donut pan.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and zest.

In a medium bowl whisk until combined the butter, egg, vanilla, yogurt and milk.

Add the wet ingredients to the dry ingredients and combine just until smooth.

Spoon or use a piping bag to place the batter into the prepared donut pan and bake for 10 minutes, test for doneness with a toothpick. Let the donuts cool 5-10 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar,  drizzle with a lemon glaze or eat plain. Enjoy!

Sift the powdered sugar into a small bowl, add the lemon juice and milk or cream (you can use all lemon juice or a mixture) and mix until you arrive at the desired thickness. Drizzle or dip the cooled donuts.

LEMON GLAZE

First time making donuts.
Very easy, light &amp; delicious. 
My hubby loved them.

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Top 3 lemon donuts recipes from across the web

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The most viewed lemon donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine