Description
These Strawberry Lemon Doughnuts are a delightful treat combining zesty lemon flavor with a sweet strawberry glaze. Baked to golden perfection, they offer a light, fluffy texture with a fresh fruity finish, perfect for breakfast or an afternoon snack.
Ingredients
Doughnuts
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup (63 grams) granulated sugar
- 1 teaspoon lemon zest
- 1 large egg (50 grams)
- 1 tablespoon fresh-squeezed lemon juice
- 1/2 cup whole milk
- 4 tablespoons (57 grams) unsalted butter, melted and cooled
Strawberry Glaze
- 1 cup (115 grams) powdered sugar
- 1/4 cup (6 grams) freeze-dried strawberries
- 1/2 cup heavy cream or whole milk
- 2 tablespoons freeze-dried strawberries, pulverized (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for baking the doughnuts.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- Prepare Wet Ingredients: In a large bowl, place granulated sugar and zest the lemon over it. Rub the lemon zest into the sugar with your fingers to release flavors. Add whole milk and the egg, whisking until the sugar dissolves completely. Stir in fresh lemon juice.
- Add Melted Butter: Slowly drizzle the melted and cooled unsalted butter into the wet mixture while continuously whisking to incorporate evenly.
- Combine Ingredients: Fold the dry ingredient mixture into the wet ingredients using a spatula. Mix gently just until no flour pockets remain. The batter will be slightly lumpy; avoid overmixing to keep the doughnuts tender.
- Pipe Batter into Pan: Transfer the batter into a pastry bag, twist the top to close, and cut a 1/2 inch opening at the tip. Pipe the batter evenly into the cavities of a non-stick 6-cavity doughnut pan.
- Bake Doughnuts: Place the pan in the oven and bake for 10-12 minutes, rotating the pan halfway through to ensure even baking. The doughnuts are done when pressed lightly and they spring back, and the tops have a light golden-brown color.
- Cool Doughnuts: Remove the doughnuts from the oven, invert them onto a wire rack, and allow them to cool completely before glazing.
- Prepare Strawberry Glaze: While doughnuts cool, place freeze-dried strawberries into a plastic bag and crush them into a fine powder using a rolling pin. In a bowl, combine powdered sugar, the pulverized freeze-dried strawberries, and 1/4 cup of heavy cream or milk. Stir to blend, then add remaining liquid 1 tablespoon at a time until desired glaze consistency is reached.
- Glaze Doughnuts: Dip the cooled doughnuts into the strawberry glaze, swirling to cover the tops and halfway down the sides. Place on a rack or parchment paper to set.
- Garnish and Serve: Sprinkle the tops of glazed doughnuts with additional pulverized freeze-dried strawberries. Serve fresh—the doughnuts are best enjoyed the day they are baked.
Notes
- Do not overmix the batter to avoid tough doughnuts.
- Ensure the melted butter is cooled before adding to prevent cooking the egg.
- If you do not have a pastry bag, use a zip-top plastic bag with a small corner cut off for piping.
- For a lighter glaze, adjust the amount of liquid gradually to get the perfect consistency.
- These doughnuts are best consumed the day of baking as they will lose freshness over time.
