Lemon Doughnuts

Lemon Doughnuts

Ingredients:

Doughnuts

• 2 cups (296g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 

• 1 Tbsp baking powder

• ½ tsp kosher salt

• ¾ cups granulated sugar

• Zest of two lemons (roughly 2 Tbsp)

• ½ cup lemon juice

• ½ cup milk/non-dairy milk

• 2 large eggs

• 2 Tbsp unsalted butter, room temperature

Glaze

• 1 cup powdered sugar

• Zest of one lemon

• 2-3 tsp lemon juice

**This recipe will require donut pans**

Preheat your oven to 400F. Start by zesting and juicing all the required lemons for the recipe and divvy up for the necessary portions. 

Combine the zest of two lemons and the granulated sugar together in a bowl, and lightly massage together with your fingertips. The coarseness of the sugar will essentially exfoliate the lemon zest and help it to release its natural oils and aromas to boost the lemon flavor. Add the lemon sugar in a mixer with the large eggs and butter, and beat until a pale yellow. From here you’ll add your preferred milk of choice and the freshly squeezed lemon juice. Continue mixing until combined.

Measure out the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and kosher salt and whisk together. Gradually add the dry ingredients into the wet until the batter is formed. Carefully transfer the batter into a piping bag or a zip-baggy with a corner snipped off. Amply spray your donut pans and then evenly pipe out the batter. Smooth the surfaces out with wet finger tips, give the pans a few countertop bangs to release any air bubbles, and then bake at 400F for 12 minutes. Allow them to cool completely.

For the glaze, combine the powdered sugar, lemon zest, and kosher salt, and then start to gradually add the lemon juice. The glaze should be on the thicker side. If it loosens up too much, add more powdered sugar. Dunk the more rounded side of the donuts into the glaze and then finish with a final touch of lemon zest over top. Enjoy!