Lemon Meringue Donuts
Baked, not fried, these Lemon Meringue Donuts are lower in fat, deliciously fluffy and can be ready in less than 30 minutes!
Ingredients
Lemon Donuts
- 125 g sugar
- 1 lemon juice and zest
- 85 g unsalted butter room temperature
- 1 egg
- 1 tsp vanilla extract
- 300 g plain flour
- ¾ tsp baking powder
- ¼ tsp bicarbonate soda
- ⅓ cup milk
- ⅓ cup buttermilk
Lemon Glaze
- 160 g pure icing sugar
- 1 tbsp melted butter
- ½ lemon juiced
- ½ tsp vanilla extract
- yellow colouring optional
Meringues -use homemade (see blog post) or store bought
Instructions
Lemon Donuts
- Pre-heat oven to 180° and spray 2 x 6 hole donut pans with cooking spray
- In the bowl of a stand mixer, combine sugar and lemon zest
- Add the butter and beat on medium for 3 minutes
- Add egg and vanilla and continue to beat for 1 minute
- Sift together the flour, baking powder and bi-carb soda
- Alternate adding the flour mix and combined milks to the mixture (adding each in 3 parts). Mix until just combined
- Transfer mixture to a piping bag, cut off the end and pipe mixture into the pan.
- Bake for 10 minutes, then cool in pan for 5 minutes, before turning out onto a cool rack, to cool completely
Lemon Glaze
- Combine all ingredients in the bowl of a double boiler
- Stir over simmering water, until mixture is smooth and glossy
- Dip cooled donuts in the glaze, allow excess to drip off, then place on rack to be decorated with meringues