Baked Lemon Spinach Donuts
User Reviews
5
Baked Lemon Spinach Donuts
Description
Spinach leaves are wilted, refreshed, drained, and pureed with milk to integrate flavor and moisture into the batter. The dough incorporates lemon zest and juice, sugar, melted butter, egg, and vanilla extract for a balanced base. Flour and baking powder provide structure. Baking at 170°C in donut pans yields a soft texture with a slight spring.
The glaze, made from icing sugar and lemon juice, adds a tangy sweetness that complements the spinach and lemon in the donuts. The overall flavor is lightly sweet with a gentle citrus brightness and a subtle vegetable background.
This recipe offers a unique approach to baked goods by adding vegetables invisibly for added nutrition and color. The texture is moist yet springy, suitable for a breakfast treat or light dessert.
Ingredients
- 3 cups spinach 100g, raw leaves
- 1 cup milk
- 1 lemon , used for both the doughnuts and glaze
- ½ cup granulated sugar 115g
- 2 tablespoon butter melted and cooled
- 1 egg
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour 250g, plain flour
- 3 teaspoon baking powder
For the glaze
- 1 cup icing sugar 125g
- 1 tablespoon lemon juice from above
Instructions
- Preheat oven to 325F / 170C. Lightly grease a donut pan with oil.
- Add the spinach to a pan and heat until wilted. Run under cold water to refresh, drain and squeeze out excess moisture. Add the spinach and milk to a tall container and puree well with a hand held stick blender.
- Zest and juice the lemon, then set aside. They will be used for both the batter and glaze.
- In a large bowl, beat the spinach puree, 1 teaspoon of zest, 1 tablespoon of lemon juice, sugar, cooled melted butter, egg and vanilla together. Sift in the flour and baking powder and gently combine.
- Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean. Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
For the glaze,
- Mix the powdered sugar with 1 ½ tablespoon of the lemon juice. Add more juice (or water), sparingly, if needed to achieve a thick but pourable consistency. Drizzle over the completely cooled doughnuts and sprinkle with a little zest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 23mg | 1% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 93mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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