Mini Lemon Donuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 9 mins |
| Total Time | 29 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter, soft
- 100 g suar
- 100 g flour type 405
- 2 egg (s)
- 1 teaspoon Baking powder
- 1 teaspoon lemon zest
- 150 g powdered suar
- 10 teaspoon lemon juice
- 50 g butter, liquid, for the bakin pan
- Sugar sprinkles for garnish
Also: (optional)
- 1 tablespoon baking cocoa
- 0.5 ½ vanilla pod (s), the pulp it
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C convection (180 ° C top / bottom heat).
- Mix the sugar, eggs and lemon zest until the amount has doubled. Stir in the soft butter as well. Stir in the flour mixed with the baking powder. Pour the batter into a piping bag or freezer bag.
- Grease the baking pan for the donuts with the liquid butter and fill in the dough approx. 2/3 high.
- Bake on the middle rack for about 8 - 9 minutes. Let cool down.
- Make the icing from powdered sugar and lemon juice, then dip and decorate the donuts.
- If you don`t like it quite as lemony, you can replace half of the juice with water.
- Variants:
- Chocolate: leave out the lemon and add 1 tablespoon baking cocoa instead.
- Vanilla: leave out the lemon and add the pulp of half a vanilla stick.
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