Lemon Donuts for Spring (Made By Anna Olson)

by Anna Olson
Anna Olson makes Lemon Donuts for Spring

Lemon Donuts are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Anna Olson makes Lemon Donuts for Spring

Lemon Donuts

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Anna Olson makes Lemon Donuts for Spring! | Anna's Occasions
Anna Olson makes Lemon Donuts for Spring! Follow along with recipes below!
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Serves: 18 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ¾ cup (150 g) granulated sugar
  • finely grated zest of 1 lemon
  • ¾ cup (175 mL) buttermilk
  • ¼ cup (60 mL) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ¼ cups (185 g) all-purpose flour
  • ¼ cup (30 g) cornstarch
  • 2 tsp baking powder
  • ½ tsp fine salt

For coating:

  • ¾ cup (150 g) granulated sugar
  • Finely grated zest of 1 lemon

Instructions

  1. Preheat the oven to 400°F (200°C) and grease 2 baked doughnut pans (or use one in batches).
  2. Whisk the sugar and lemon zest together in a large mixing bowl (to draw out the flavor in the zest). Whisk in the buttermilk, oil, eggs, and vanilla.
  3. In a separate bowl, sift the flour, cornstarch, baking powder, and salt. Add this all at once to the liquid and whisk until well-combined (the batter will be fluid).
  4. Transfer the batter to a pitcher and slowly pour the batter into each doughnut cup, filling ¾ full. Bake for 8 to 10 minutes until the doughnuts spring back to the touch, but there is no browning. Cool the doughnuts for 10 minutes in the pan and prepare the sugar for rolling as you wait.
  5. For coating, whisk the sugar and lemon zest together. Tip the doughnuts out of the pan and, while still warm, roll them in the lemon sugar and set them on a rack to finish cooling.

Notes

The doughnuts are best enjoyed the day they are baked, but will keep in an airtight container for up to 2 days.

Recipe video


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