Baked Donuts with Lemon Glaze
I want to begin the post by congratulating myself as it is my 100th recipe on the blog!!
Wow!!! From cooking at home for years, feeding family and friends, numerous potlucks and parties this has been quite a journey for me. I had to make something sweet to celebrate the occasion, right? So I made some donuts.
Who doesn’t love donuts? We all fancy to have this dessert once in a while for breakfast, while vacationing or just ‘cause it’s the weekend’. Bakeries and patisseries often have an array of these pillowy, sweet and decadent goodies in all shapes colors imaginable. We all have memories of eating our favorite kind chocolate glaze or sprinkle laden or even the classic plain kind. They are delicious no doubt but are sometimes deep fried and made with all purpose flour which are devoid of nutrients.
Niki loves sugar, needless to say she loves donuts as well. I’ve had this on my list of ‘to try dishes’ for a long, long time. To make it healthy, I tried substituting almond flour which made it less guilty. The results were pretty decent.
Donuts are akin to South Indian vadas in its shape, but entirely different in taste and the way it’s made. I read somewhere on the net if you don’t have a donut pan you can use regular muffin trays and place an aluminum foil rolled in the center and pipe the batter around it to shape like donuts.
- ½ cup all purpose flour, sifted
- ½ cup almond flour
- ¾ tsp baking powder
- 2 pinches baking soda
- Pinch of salt
- ¾ cup plus 2 tbsp yogurt
- ½ tsp vanilla extract
- 3 tbsp butter or avocado oil
- For the Glaze:
- ½ cup powdered sugar
- 1 tbsp whole milk
- ¼ tsp lemon extract
- Sprinkles to decorate
Preheat the oven to 350 degrees F.
Add all purpose flour, almond flour, baking soda, baking powder and salt to a medium bowl. Whisk so they are well incorporated.
Add yogurt, vanilla extract and butter or oil and mix again making sure there are no lumps.
Using a piping bag and plain frosting tip pipe ¾ the batter into the donut mold. Place the donut tray in the oven and bake for 13-15 minutes. It took me 14 minutes to bake. Allow to cool for a few minutes in the tray and cool completely on a cooling rack.
For the glaze mix all the ingredients using a whisk and pour on the cooled donuts. Decorate with sprinkles and let the glaze dry completely. Serve at room temperature.
I used a silicone donut baking tray which doesn’t need greasing, if you have a metal donut tray grease and then pipe the batter so it comes off easily.
While glazing the donuts place parchment paper below to catch the dripping glaze for easy clean up.
This recipe can be easily doubled.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
© 2019 Fusion Kitchen Tales. All Rights Reserved.