Рецепт Lemon Glazed Mini Doughnuts
Tiny doughnuts how I love them. I
consider these to be two bite doughnuts but I'm sure some people would just pop
them in and call it a day. That would be easy to do with their sweet lemon
glaze and fluffy cake-like texture. I may or may not have eaten about six of
them within 10 minutes of them coming out of the oven. Warm tiny doughnuts are
my downfall...
Lemon is a favorite flavor in this house
along with peanut butter but not together, never ever together. I thought I
would surprise my husband when he came home from work. He would have liked a
pie I'm sure but doughnuts seemed to be alright with him too. It's only because
he doesn't get pie often. Maybe I should make him one. I'll keep that in mind.
The could easily be made into orange
doughnuts or lime doughnuts with a quick switch of some juice and zest. What I
will say is that I liked the glazed ones better than the powdered sugar ones.
They had more tart to them, if you will. The powdered sugar ones are really
good to though. My son says they taste like sugar...I could see that. :)
Lemon Glazed Mini Doughnuts
Makes about 18 - 2” doughnuts or 6 - regular size
doughnuts
Ingredients:
- - 1 cup all-purpose flour
- - ¼ cup + 2 tablespoons granulated sugar
- - 1 teaspoon baking powder
- - ½ teaspoon salt
- - 3 ounces milk
- - 1 large egg, lightly beaten
- - 1 tablespoon butter, melted
- - ¾ teaspoon powdered lemon zest or 1 teaspoon fresh
- lemon zest
- - ¼ cup powdered sugar
- - ½ teaspoon lemon zest
- - ¼ cup powdered sugar
- - 1 teaspoon lemon juice
Directions:
1. Preheat oven to 375°F. Spray your doughnut pan
with non-stick cooking spray.
2. In a large mixing bowl, sift together the flour,
granulated sugar, baking powder, and salt.
3. Make a well in the center of the dry ingredients.
Add the milk, egg, butter, and zest then mix until just combined.
4. Spoon the batter into the wells of you pan
(roughly 2/3rds full). It may be easier to pour the batter into a ziplock bag
and snip the corner or use a piping bag and pipe the batter into the pan.
5. Bake for 7-9 minutes, or until the tops of the
donuts spring back when lightly touched. Do not over bake. Allow to cool in the
pan for a couple minutes and then turn out onto a wire rack to finish cooling.
6. In a small bag mix together the powdered sugar and
lemon zest, set aside. In a small bowl whisk together the other powdered sugar
and lemon juice until smooth, set aside.
7. Dip half of the doughnuts in the lemon glaze and
gently shake the other half of the doughnuts in the powdered sugar bag. These
are best served the same day.
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