Donuts often get a bad rep for being unhealthy, but this light, lemony-fresh baked version will turn any skeptic into a believer. Lauren Kelp created the original recipe for this bright breakfast treat with an abundance of desert citrus in mind, but you could easily swap out the grapefruit glaze for a stonefruit or berry version -- the options are endless!
From Lauren... We’re super ready to bid summer adieu, and we absolutely cannot wait to try out some pumpkin recipes with our new donut pan, but until then, we’re getting the most out of the abundance of citrus here in the desert. These donuts are so light and fresh, and my absolute favorite part? They’re baked!
For the full post and more delicious recipes to try, check out Lauren Kelp!
Baked Lemon Donuts With Grapefruit Glaze
|For The Donuts:||¼ cup unsalted butter, melted|
|¼ cup good olive oil||¾ cup granulated sugar|
|2 large eggs||3 tsp vanilla extract|
|2 tsp lemon extract||1-2 tsp grated lemon zest (depending on your tastes)|
|1 cup whole milk||2⅔ cups all-purpose flour|
|1 ½ tsp baking powder||¼ tsp baking soda|
|½ tsp salt||For The Glaze:|
|2 cups powdered sugar||6-8 tbsp fresh grapefruit juice|
Preheat oven to 425 degrees F and grease your donut pans with coconut oil spray.
In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
Add in eggs, vanilla extract, lemon extract, lemon zest and milk and whisk until smooth.
Add flour, baking powder, baking soda and salt, and whisk just until combined. Batter will be thick.
Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-3/4” wide. –Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
Meanwhile, in a medium bowl (not too deep as you’ll want to be able to dip your doughnuts), combine powdered sugar, and 6 tbsp of fresh grapefruit juice for the glaze.
Add an additional juice if needed. You want your glaze to be thin enough to evenly coat your donuts, but thick enough that it will set and become dry to the tough.
When donuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.