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And the doughnut recipes continue! Before I get into the baking stuff, can we talk about how to spell doughnut? Is it indeed “doughnut” or is it “donut”, I’ve seen it both ways and while I prefer the former simply because I feel like it is more descriptive ( a nut shape made of dough), I feel like the latter is much more popular. Thoughts? Anyone? Anyway, back to the good stuff. Allow me to present what has probably been my favorite doughnut recipe so far, Lemon Donuts with Grapefruit Glaze by Style Me Pretty.
- For The Donuts:
- ¼ cup unsalted butter, melted
- ¼ cup good olive oil
- ¾ cup granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
- 2 tsp lemon extract
- 1-2 tsp grated lemon zest (depending on your tastes)
- 1 cup whole milk
- 2⅔ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- For The Glaze:
- 2 cups powdered sugar
- 6-8 tbsp fresh grapefruit juice
- Preheat oven to 425 degrees F and grease your donut pans with coconut oil spray.
- In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
- Add in eggs, vanilla extract, lemon extract, lemon zest and milk and whisk until smooth.
- Add flour, baking powder, baking soda and salt, and whisk just until combined. Batter will be thick.
- Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-3/4” wide. –Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
- Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
- Meanwhile, in a medium bowl (not too deep as you’ll want to be able to dip your doughnuts), combine powdered sugar, and 6 tbsp of fresh grapefruit juice for the glaze.
- Add an additional juice if needed. You want your glaze to be thin enough to evenly coat your donuts, but thick enough that it will set and become dry to the tough.
- When donuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.
- As I bake more, I find myself getting picky about certain ingredients – in this case, extracts. All I could find was imitation lemon extract, and that just wasn’t going to cut it for me. I substituted fresh juice and additional zest to make sure the cake still had the tart lemon punch, but it wasn’t quite enough. I found the end product good, but not great.
- Texturally, these were by far the best recipe to date; they were nice and dense, but not gummy or chewy. I think they would have been a little dry without the glaze, but with it, they were almost perfect.
- Andy thinks I am crazy, and that these were fine the way they are; he backed up his assertion by eating 8 doughnuts the day I made them. If that isn’t love, I don’t know what is.