Meyer Lemon Doughnuts
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
12 -14 Baked Doughnuts
-
Course
Breakfast
-
Cuisine
International
Meyer Lemon Doughnuts
Report
A recipe for Meyer Lemon Doughnuts! These light and airy baked doughnuts are flavored with Meyer Lemon zest and juice, then topped with a sweet glaze.
Share:
Ingredients
Meyer Lemon Doughnuts:
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (15 grams) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- Zest of 1 Meyer lemon
- 2 large eggs
- 1/3-1/2 cup (80-120 milliliters) milk
- 1/4 cup (60 grams) plain yogurt
- 2 tablespoons (30 milliliters) fresh Meyer Lemon juice
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
Meyer Lemon Glaze:
- 1 1/2 cups (180 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons (30-45 milliliters) fresh Meyer Lemon juice
Instructions
To make the Meyer Lemon Doughnuts:
- Preheat oven to 350˚F (180˚C). Grease 2-3 doughnut pans.
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and Meyer Lemon zest.
- In a small bowl, whisk together the eggs, 1/3 cup (80 milliliters) milk, yogurt, Meyer Lemon juice, butter, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps. If too thick to pipe, slowly add a little more milk.
- Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 3/4 full.
- Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
To make the Meyer Lemon Glaze:
- In a large bowl, whisk the powdered sugar with the vanilla extract. Slowly add 2-3 tablespoons Meyer Lemon juice until smooth and just thin enough to coat the doughnuts.
To assemble:
- Dip the top of each cooled doughnut into the Meyer Lemon glaze. Allow any excess to drip off, then place back on the wire rack, glaze-side up.
- If desired, top with sprinkles before the glaze sets.
- These Meyer Lemon Doughnuts are best the day they are made.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
