Baked Lemon Doughnuts with Blueberry Icing

Baked Lemon Doughnuts with Blueberry Icing

By January 11, 2016

Baked Lemon Doughnuts with Blueberry Icing

There’s absolutely nothing wrong with a good old-fashioned fried doughnut, but if you’re looking for something slightly healthier (yet still a bit naughty), then these little baked doughnuts are just the ticket. The texture is beautifully light and fluffy, somewhere between cake and doughnut, and smothered with deliciously fruity icing made with Sugar and Crumbs Blueberry Icing Sugar.

Quick note: for this recipe, you need a ring doughnut baking tin (the yield will depend on the size of the tin). A piping bag will be handy too.

  • Prep Time : 20 minutes
  • Cook Time : 10 minutes
  • Yield : 8-10
  • Allergens :

Ingredients

Instructions

Baked Lemon Doughnuts with Blueberry Icing

1. Preheat the oven to 160° C, 150° C fan, 300 F, Gas mark 2.

2. Begin by weighing out and mixing together the dry ingredients: plain flour, baking powder, salt, and Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar (or any flavour of your choice).

3. Beat together the milk, egg and sunflower oil and then stir them thoroughly through the dry ingredients until you have a thick, smooth batter.

4. Use a pastry brush to lightly oil the ring doughnut baking tin and then divide the batter between the rings making sure that each one is no more than ¾ full.

5. Bake for 10 minutes until firm but springy. Allow to cool for a few minutes in the tin and then turn out onto a wire rack and cool completely.

6. To make the icing, simply beat together the Sugar and Crumbs Blueberry Natural Flavoured Icing Sugar (or any flavour of your choice) and water until you have a thick mixture that holds its shape for a few moments. Then add the food colouring (if using) until you have a lovely light blue.

7. To ice the doughnuts, fit the piping bag with a flat nozzle and then fill with the blue icing. Carefully top each doughnu, a few drips look rather tempting, and then sprinkle with fresh lemon zest. Serve straightaway.

Credits:Sal's Kitchen for Sugar & Crumbs

Baked Lemon Doughnuts with Blueberry Icing

Sal's Kitchen is a food blogging consultancy. For more from Sal, visit her own blog here.
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