Lemony Baked Doughnuts

These lemony baked doughnuts are sweet and moist, with a delicious lemon glaze and are topped with the cutest spring-themed sprinkles.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes.

These baked doughnuts are super easy to make. All you need is an inexpensive doughnut pan (affiliate link). 

Baked doughnuts are pretty special. They are easier to make than fried doughnuts, and you can keep them around a little longer than yeast-raised fried doughnuts. Plus, you can play around with glazes and sprinkles like I did with these Double Chocolate Baked Doughnuts.

Of course, there is nothing like traditional fried doughnuts. While I haven't made traditional yeasted doughnut shop style doughnuts with holes, I have made New Orleans-style beignets and Hanukkah jelly doughnuts, which are both yeasted. They were both amazing.

Ingredients you will need to make baked doughnuts:

From your pantry, you will need unsalted butter, vegetable oil, granulated sugar, light brown sugar, eggs, all-purpose flour, baking powder, salt, and milk.

For the glaze, you will need powdered sugar and heavy cream.

You will also need two tablespoons of lemon zest. I used my new zester from Deiss, one of our Spring Sweets Week prize sponsors. Check out their Amazon store. Along with the zester, they sent me a cool pastry cutter. I have quite a few of their gadgets and love them all.

I added a little lemon extract from Adams Extract, one of our prize sponsors, to the glaze.

Finally, I sprinkled some spring themed sprinkles, the "Spring It On" sprinkle blend, from Fresh April Sprinkles.

Baked doughnut recipe variations: 

You can omit the lemon zest and add some vanilla extract for vanilla doughnuts.

You can thin the glaze by substituting whole milk for the heavy cream, which can be either drizzled or used for dipping. You could also toss the doughnuts in powdered sugar or cinnamon sugar while they are still warm.

You can also make these in a mini-doughnut pan. Bake them at 425 degrees F for 4 to 5 minutes, until a toothpick comes out clean.

I piped the batter into a standard doughnut pan with a piping bag with a large piping tip, but you can use a sturdy plastic bag and cut a hole in the corner.

They took less than 10 minutes to bake too! You do have to let them cool in the pan for 5 minutes before removing them to a wire rack.

While they are cooling, mix your glaze.

Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks!

What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages!

Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway! The Rafflecopter entry form is after the recipe. 

Prize #1:  Millican Pecan is giving one winner a Tower of Treats!  The Tower of Treats is a beautiful and unique gift for that special friend, family member, client or associate. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles).

Millican Pecan began when E.E. Risien, founded the West Texas Pecan Nursery in the late 1800's at the junction of the San Saba and Colorado Rivers.  He received much recognition for his experiments that altered the course of the pecan industry and helped to establish San Saba as the "Pecan Capital of the World." From this location, they developed many great pecan varieties, as well as a prosperous orchard that serves our customers well, even to this day.  Today Millican Pecan is being run by the 5th generation, the one that launched the Millican Pecan website in 2002.  Visit https://millicanpecan.com/ to learn more about pecans, find delicious recipes, and buy their amazing pecans and pecan products.



 




Prize #2:  Door County Coffee is giving one winner 20 full-pots of coffee and a Door County Coffee mug.  Full pots will consist of seasonal flavors, flavored coffee, and non-flavored coffee.  Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin.  It is a small, family-owned business, roasting coffee the old-fashioned way - in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee.  They have over 100 types of coffee, all of which are roasted right on site.  Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.



 




Prize #3:   Dixie Crystals is giving one winner a set of Nordic Ware Bundt Pans.  This set contains one Chiffon Bundt Pan and one Vaulted Cathedral Bundt Pan perfect for decorative baking. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.   Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos.


 




Prize #4:  Anolon is giving one winner an Anolon Advanced 5 piece Bakeware set.  This nonstick bakeware set includes two 8 inch round cake pans, one 8 inch square cake pan, a 10 x 15 cookie pan, and a 9.25 x 14 cooling rack!   It's the perfect set for any baker. Established in 1950's, Meyer Manufacturing started by making and selling flashlights.  In 1971 they started their journey into selling cookware and by 1986 they released the world's first hard-anodized nonstick cookware that would revolutionize the world of home cooking because the nonstick surface didn't flake or scratch easily.  Today they sell bakeware with nonstick interior and exterior that is made with a special blend of  sapphire-reinforced nonstick that is triple coated.  Visit https://anolon.com to see their selection of cookware, bakeware, tools, and to get amazing recipes.



 




Prize #5:  Fresh April Sprinkles is giving one winner their choice of three 4 ounce bags of sprinkles!  Winner can choose from favorites like the Birthday Party Blend, Cotton Candy Blend, Pink Lemonade Blend, and so many others! Fresh April Sprinkles was founded in the summer of 2019 by Lynn April who runs the food blog Fresh April Flours.  They produce small batch, hand blended sprinkles in a suburb outside of Philadelphia.  Our sprinkle blends are carefully crafted with beautiful desserts in mind and can be custom blended just for you!  Visit https://freshaprilsprinkles.com to see the collection of sprinkles available or to find recipes from Lynn. 

Prize #6:  Adams Extract is giving one winner an Adams baking pack with 4-6 items including their amazing 4oz Adams Best® Vanilla Flavor.   This prize package is great for anyone who loves to bake! John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, Texas.  Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla. His wife tested it by whipping up a cake and announced, "John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born! Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more.  To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com.

 




  Prize #7: Deiss Kitchenware is giving one winner a kitchen utensil prize package!  The winner will receive a digital thermometer, a grater, an apple slicer and corer set, and a 5 piece utensil set! Deiss Kitchenware is a small, family driven company that believes it's easy to cook with pleasure when you have the right tools.  This company will bend over backwards to make you happy and the president of the company will even answer your letters!  They create easy to use, innovative, and reliable products for use in your kitchen.  To learn more about the company and the products they sell visit https://deisskitchenware.de/.

Monday #SpringSweetsWeek Recipes

• Auntie Ann’s Italian Cookies by Jolene's Recipe Journal
• Blood Orange Madelines by Simply Inspired Meals
• Butter Pecan Macaron by A Kitchen Hoor's Adventures
• Butterscotch Pie with Pecan Crust by Art of Natural Living
• Carrot Cake Cheesecake Bars by Cookaholic Wife
• Carrot Cake Pecan Pie by The Spiffy Cookie
• Coffee Pudding Cake by That Recipe
• Gluten Free Almond Poppyseed Bread by Frugal & Fit
• Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
• Lemon Cake Pops by A Savory Feast
• Lemon Jelly Roll by A Day in the Life on the Farm
• Lemonade Crinkles by Kate's Recipe Box
• Mint Chocolate Quick Bread by Cindy's Recipes and Writings
• Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
• Pink Lemonade Rice Krispie Treats by Blogghetti
• Praline Ice Cream by Fresh April Flours
• Sponge Cake by Books n' Cooks
• Spring Pastel Watercolor Cake by Hezzi-D's Books and Cooks
• Vegan Turtle Layer Cake by The Baking Fairy
• White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Lemony Baked Doughnuts

Yield: 12 doughnuts

Author: Karen Kerr

These lemony baked doughnuts are sweet and moist, with a delicious lemon glaze and are topped with the cutest spring-themed sprinkles.

Ingredients:

For the Doughnuts

• 6 tablespoons room temperature unsalted butter
• 3 tablespoons vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup (packed) light brown sugar
• 2 tablespoons lemon zest
• 2 large room temperature eggs
• 1/4 teaspoon lemon extract
• 12 1/2 ounces (2 3/4 cups) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, room temperature
• A drop or two of yellow food coloring (optional)

For the Glaze

• 3 1/2 cups confectioners sugar
• 1/2 cup room temperature heavy cream, plus more if needed
• 1/8 teaspoon lemon extract
• Pinch of salt
• 1/4 cup sprinkles of your choice. 

Instructions:

How to cook Lemony Baked Doughnuts

To Make the Doughnuts

1. Heat the oven with a rack in the center to 425 degrees F. and spray the cavities of a doughnut pan with spray oil. 
2. In the bowl of a stand mixer with the paddle attachment at medium speed, cream the butter, oil, sugars, and lemon zest until they are light and fluffy, 4 to 5 minutes. You can also use a hand mixer. 
3. Add the eggs, one at a time, mixing on medium speed between additions. Mix in the lemon extract and then scrape down the sides of the bowl. 
4. In another bowl, whisk together the flour, baking powder, and salt. 
5. Add half of the flour to the mixer and mix on low until just incorporated. Add half of the milk, and mix on low. Repeat with the rest of the flour and milk. 
6. If using, add a drop or two of yellow food coloring. The batter should be smooth. 
7. Fill a pastry bag or or heavy plastic bag (with a corner cut off) with the batter. Pipe the batter into the cavities of the pan to just slightly below the rim. 
8. Bake for 7 to 10 minutes, until a toothpick comes out clean. 
9. Let the doughnuts cool in the pan on a wire rack for five minutes. Turn the doughnuts out onto the rack to finish cooling. 

To Glaze and finish the Doughnuts

1. Mix the glaze ingredients together in a medium bowl until smooth and the right consistency for dipping. You can test the consistency by dipping a spoon. It should coat it and any excess should slowly drip off. 
2. Dip the doughnuts in the glaze, let any excess drip off,  and place them on a wire rack that is sitting over a sheet pan or parchment paper. The glaze will settle. 
3. Add sprinkles while the glaze is still wet. 

Calories
404.33

Fat (grams)
14.32

Sat. Fat (grams)
6.35

Carbs (grams)
65.37

Fiber (grams)
0.84

Net carbs
64.52

Sugar (grams)
43.16

Protein (grams)
4.71

Sodium (milligrams)
172.29

Cholesterol (grams)
54.92

https://www.karenskitchenstories.com/2020/03/lemony-baked-doughnuts.html

Karen's Kitchen Stories

doughnuts

breakfast, dessert

American

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Created using The Recipes Generator

Recipe adapted from Fine Cooking Feb/Mar 2020



a Rafflecopter giveaway


Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.