EGGLESS ZESTY
LEMON DONUTS
Finally writing my 50th blog post, a big yayyy!!! Well I feel like I’ve
reached a milestone, even though I know it is still a long way to go. I started blogging out curiosity later on it
became my recipe dairy and now it is part of life, even though I am not very
consistent in posting my recipes but I have decided to post regularly moving
forward.
To mark my 50th blog post, I want to share the recipe for eggless zesty lemon donuts since this
recipe is a combination of two of my favorite things lemons and donuts. Zesty
lemon donuts are sweet, lemony, fluffy and baked!!! Can it get any better????
If you are like me who loves citrus flavors then also read my recipe for
eggless lemon semolina cake and gluten free orange cake.
Hope you will enjoy the zesty lemon donut recipe and treat your family
and friends.
Preparation Time : 15
mins + 2 hours proofing time (approx)
Baking Time : 22 minutes
Yeilds : 24
mini donuts or 8 big donuts
Ingredients
for donuts:
·
2 cups all- purpose flour
·
1/4th cup warm milk + 2 tbsp milk
to brush the donuts
·
1 ½ tsp yeast
·
1 tsp sugar
·
1 tbsp butter at room temperature
·
A pinch of salt
·
1 tbsp oil
Ingredients for
zesty lemon glaze:
·
1½ tbsp lemon zest
·
¾ cup castor sugar
·
1 ½ tbsp lemon juice
·
water
Method:
To
warm milk, add sugar and yeast, give a gentle stir and leave this mixture in a
warm place for the yeast to activate.
Once the yeast is activated the mixture should turn foamy. In case the
mixture doesn’t turn foamy don’t use it and make a fresh yeast mixture.
Gently
rub the all-purpose flour with butter.
Start
kneading the donut dough by adding the yeast mixture to all-purpose flour. The dough will be slightly sticky.
Grease
a clean bowl with oil and also apply little oil over the dough. Cover the bowl with a damp cloth and keep it
in a warm place for the dough to proof i.e. till it doubles up in volume. Ensure that the bowl is big enough to allow
the dough to rise. Approximately 1.5 to
2 hours is required for the dough to rise.
Punch
the air from the dough, add some more flour and knead soft and pliable dough.
Now
roll the dough on a floured surface to 1/8th inch thickness.
Cut
the donuts. I used a cookie cutter and a
cap to cut the donuts.
Arrange
the donuts on a baking tray leaving some space between the donuts and let it
rise for 30 to 45 minutes.
Preheat
the oven for 10 minutes at 180 C.
Brush
the donuts with little milk and sprinkle little water on the baking tray, the
steam from the water will keep the donuts soft. (Tip learnt from Gemma Stafford
of bigger bolder baking)
Now
pop the donuts in a preheated oven and bake for 15 minutes at 180 C. Remember every oven is different so keep a
close eye.
In
the mean while prepare the zesty lemon glaze by combinig lemon juice and lemon
zest to icing sugar. If required add
little water to achieve the desired consistency.
Dunk
in the donuts in the lemon glaze when they are slightly warm and lay them on
cooling rack until cooled completely.
Once
donuts are cooled down completely again dip the donuts in the lemon glaze and
sprinkle some lemon zest. Let the glaze
dry.
Donuts
are best enjoyed within few hours of baking.
