This week was meant to be National Doughnut Week which fundraises for The Children’s Trust, but as with most things at the moment, it’s been cancelled which is a huge shame. However, National Doughnut Week certainly is not cancelled on my blog and I thought I’d use it as an excuse to bake something I’ve not tried before – Doughnuts! Now, doughnuts are notoriously a bit of a faff to make, but I found a great recipe for baked doughnuts from one of my favourite food bloggers, The Mother Cooker, that involved no faffing with a fryer.
Gem’s original recipe is for blood orange doughnuts, which, of course, look so delicious. However I was feeling adventurous and we all know that lemons are one of my favourites, so why not create something a little more on brand?
The result was a batch of sticky, zesty doughnuts that are very reminiscent of lemon drizzle cake. They’re a little bit fun and very easy to bake. So grab a doughnut tin and let’s get baking!
Lemon Drizzle Baked Doughnut Recipe
This baked doughnut recipe makes six regular-sized doughnuts. If you’re feeling fancy, you could buy a mini doughnut tin which can be filled with 12 mini doughnuts and make a batch of baby ones!
For the doughnuts
- 140g plain flour
- 100g sugar
- 1 egg
- 3 tbsp butter
- 125ml milk
- 1 and a half tsp baking powder
- Pinch salt
- Half tbsp lemon zest
For the glaze & toppings
- 100 icing sugar
- Juice of 1 lemon
- Freeze-dried raspberries
- Zest of 1 lemon
Make the doughnuts
- Pre-heat your oven to 170c Fan / 190c gas / gas mark 4.
- Grease a doughnut pan with butter.
- Mix the flour, sugar, baking powder, lemon zest and salt together in a bowl the put to one side.
- Heat a small pan over a low heat and add the milk, vanilla, butter and egg. Whisk constantly until the butter has melted being very careful not to curdle the milk to cook the egg!
- Add the wet ingredients to the dry and mix well to combine.
- Fill the doughnut pan with the mixture. Three quarters is enough to allow the doughnuts to rise in the oven.
- Bake for 12-15 minutes depending on your oven. The doughnuts should be slightly brown on top and spring back when you touch them.
- Leave the doughnuts to cool completely before glazing.
Make the glaze
- For the glaze, mix the juice of a lemon into the icing sugar. To get rid of the pips, pour the juice through a strainer or sieve.
- Dip the smooth side of the doughnuts into the glaze and pop on a wire rack. Sprinkle with your chosen topping – I’ve used freeze-dried raspberries for some colour and some fresh lemon zest on mine, but you could use sprinkles or anything you fancy.
So there we have it – super easy lemon drizzle baked doughnuts that make for a very delicious lockdown treat. They are super easy to make and are very fun to glaze and decorate!
I’d love to see if you recreate these doughnuts at home – make sure you tag me on Instagram – @sophie_etc.
Have you baked doughnuts before?
Other post you might like
- Easy Lemon Sponge Cake with Labour of Love’s Limoncello Lemon Curd
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- How to Make Bao with Sriracha Fried Chicken
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