Lemon Donuts

In November we made tasty baked donuts from scratch. Not exactly a health food option, but choosing to bake over deep frying made them a smidgen better for you and a much safer option for our littles at Romp.


The donuts were tasty and incredibly easy to make especially if you have a piping bag and a donut pan. Here is my recipe:

Lemon Donuts

  • 3/4 cup plus 1 tablespoon (120 grams) all-purpose flour

  • 1/4 cup (30 grams) whole wheat pastry flour

  • 1 teaspoon baking powder

  • 1/3 cup (75 grams) superfine sugar

  • 1/4 teaspoon freshly grated nutmeg

  • 1 tablespoon lemon zest

  • 1/2 teaspoon salt

  • 2 tablespoons (1 ounce) unsalted butter or vegetable shortening

  • 1/4 cup whole milk, scalded

  • 1/4 cup plain yogurt

  • 1 teaspoon lemon extract

  • 1 egg, beaten

1. Preheat the oven to 350°F. Lightly grease a doughnut pan.

2. Mix the flours and baking powder together in a large bowl. Whisk in the sugar, nutmeg, and salt.

3. Add the butter and use your fingers to rub it into the dry ingredients.

4. Add the milk, yogurt, lemon extract, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.

5. Use a piping bag or a spoon, fill each doughnut cup about half full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan.

When cool top with glaze and sprinkles (optional, but very pretty!)

Lemon Glaze

1/8 cup whole milk
1/2 teaspoon lemon extract
1 cups confectioners' sugar

1. Combine milk and lemon extract in a medium saucepan and heat over low heat until warm (or heat in microwave).

2. Sift confectioners' sugar into milk mixture.

3. Whisk slowly, until well combined.

4. Remove the glaze from the heat and set over a bowl of warm water.

5. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.