Monday, August 13, 2012

Lemon Glazed Blueberry Doughnuts

Morning Loves!!
I should start this post by saying I love fried things; like all true southerners should.  That being said I HATE to fry things.  It is a big mess, you usually get burnt, and all that grease!  So, as much as I love doughnuts their appearance in my kitchen has been sadly absent...UNTIL I found this recipe making BAKED doughnuts...and in a truly adorable pan.   I set out to find the pan and got the LAST one on the shelf.  That was like a sign from God.

Baked Blueberry Donuts with a Lemon Glaze

From Mom Advice


2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp salt
zest from 1 lemon
3/4 cup milk
2 eggs, lightly beaten
2 Tbsp butter
1 tsp vanilla extract
1/2 cup blueberries, halved
Lemon Glaze:
1 1/2 cups powdered sugar
1 Tbsp milk
1 Tbsp lemon juice (from the lemon you zested)
1/2 tsp vanilla extract
Whisk together the cake flour, sugar, baking powder and salt into a large bowl.  Add in the lemon zest and whisk this into your dry ingredients. Pour in the milk, eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Fold in the halved blueberries carefully. Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. The donuts will remain light in color, but should spring back when pressed.
For the glaze: Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
Once the doughnuts are done baking, let them cool in the doughnut pan for 4 minutes. Carefully remove the donuts from the pan.  Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately with big glasses of ice cold milk.
Prep Time: 5-7 minutes
Total Time: 20 minutes

I will warn you. Some people in our house found the lemon to be too strong so add with a light hand.

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