Baked Lemon Drop Donuts
Instructions
You will need two donut pans.
Place oven racks in the center of the oven. Preheat the oven to 425F.
To make the Donuts:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a small bowl, stir the baking soda into the milk.
- In a medium sized bowl, whisk the yogurt, melted butter, egg, lemon juice, lemon zest and vanilla. Then add the baking soda and milk. Whisk again.
- Add wet ingredients to dry ingredients. Fold together until the mixture is blended. Do not over-mix. (Lemon juice can cause instability in a batter, so if needed, add a little more milk to make a thick batter.)
- Evenly divide (pipe or spoon) the batter into the cavities of 2 lightly oiled donut pans. Do not fill the pans completely – up the the 3/4 mark is fine – you want the donuts to puff up without overflowing.
- Bake at 425F for 8-12 minutes (depending on your oven) until lightly browned on the sides. Cool slightly, glaze, and rest on cooling rack.
To make the Glaze:
- Melt butter in a small saucepan.
- Whisk sugar and lemon zest together.
- Dip the top half of the warm doughnut in the cooled melted butter then into the sugar/zest mixture.
Tips and Options
For a no-butter topping option (which is not an option in my house): place the sugar and lemon zest in a ziplock bag, and then one by one drop the warm donuts into the bag and gently shake to cover with sugar.
Place a vanilla bean in a jar of sugar the night before, this will add a delightful vanilla note to the lemon topping.
Dip the donut in melted dark chocolate. (I am sure I heard this was a healthy option!)
A hint of finely crushed rosemary mixed into the batter will give a touch of the exotic to your donuts.
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