My nephew and I are very similar in the most important way, we LOVE dessert. His love of sweets rivals mine. I am serious. He does not play when it comes to those special treats. So for this recipe I thought I would marry two of his favorite things: Donuts and Raspberries.
Lemon Infused Donuts with a Raspberry Glaze
Servings: 12 Donuts
Active Prep Time: 20 Minutes
Inactive Prep Time: 30 Minutes
Donuts
1 1/4 Cups Flour
1/2 Cup Sugar
1/2 tsp Baking Soda
1/2 tsp Salt
2 Tbsp Lemon Zest
1/3 Cup Melted Butter
1/2 Cup Milk
1 Tbsp + 1 tsp Tbsp Lemon Juice
1 Egg
**Recipe adapted from The Honest Company
Glaze
1/3 Cup Raspberries
2 1/4 Cup Powdered Sugar
1 tsp Lemon Juice
1 tsp Lemon Zest
Directions
Preheat oven to 350 degrees. Pour the milk into a liquid measuring cup and add 1 tbsp of lemon juice. Set aside. In a medium bowl, combine the melted butter, egg, vanilla and whisk together. Add the flour, sugar, lemon zest, baking powder, and salt. Pour half of the milk mixture into the bowl and begin to combine. Add the remaining milk and mix until the batter is smooth and sticky.
Fill a pastry bag, or a large ziplock bag with the donut batter. Cut a large opening into the bag and pipe donut batter into a greased donut pan. Place in the oven for 15-18 minutes or until golden brown and firm to the touch. Dredge in granulated sugar while still warm and set aside to cool.
Meanwhile pour the raspberries into a small saucepan with the lemon juice, lemon zest, and 4 tbsp of confectioners sugar and simmer on medium/low heat until it comes to a simmer and the raspberries get soft and the mixture becomes syrupy. Take it off the head and add the confectioners sugar. The mixture should be thick and spreadable.
Dip the donuts into the glaze, decorate with sprinkles, and set them on a cooling rack to set.
Serve fresh!
Lemon Infused Donuts with a Raspberry Glaze
Servings: 12 Donuts
Active Prep Time: 20 Minutes
Inactive Prep Time: 30 Minutes
Donuts
1 1/4 Cups Flour
1/2 Cup Sugar
1/2 tsp Baking Soda
1/2 tsp Salt
2 Tbsp Lemon Zest
1/3 Cup Melted Butter
1/2 Cup Milk
1 Tbsp + 1 tsp Tbsp Lemon Juice
1 Egg
**Recipe adapted from The Honest Company
Glaze
1/3 Cup Raspberries
2 1/4 Cup Powdered Sugar
1 tsp Lemon Juice
1 tsp Lemon Zest
Directions
Preheat oven to 350 degrees. Pour the milk into a liquid measuring cup and add 1 tbsp of lemon juice. Set aside. In a medium bowl, combine the melted butter, egg, vanilla and whisk together. Add the flour, sugar, lemon zest, baking powder, and salt. Pour half of the milk mixture into the bowl and begin to combine. Add the remaining milk and mix until the batter is smooth and sticky.
Fill a pastry bag, or a large ziplock bag with the donut batter. Cut a large opening into the bag and pipe donut batter into a greased donut pan. Place in the oven for 15-18 minutes or until golden brown and firm to the touch. Dredge in granulated sugar while still warm and set aside to cool.
Meanwhile pour the raspberries into a small saucepan with the lemon juice, lemon zest, and 4 tbsp of confectioners sugar and simmer on medium/low heat until it comes to a simmer and the raspberries get soft and the mixture becomes syrupy. Take it off the head and add the confectioners sugar. The mixture should be thick and spreadable.
Dip the donuts into the glaze, decorate with sprinkles, and set them on a cooling rack to set.
Serve fresh!
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