Baked Lemon Blueberry Donuts
bon Cook products used: Flexipat Donut Tray, Perforated Baking Sheet, Medium Mixing Bowl, Large Mixing Bowl, Pastry Bag, Pastry Bag Stand
Ingredients
¼ cup unsalted butter melted
¼ cup canola or vegetable oil
¾ granulated sugar
2 large eggs
2tsp vanilla extract
1-2 tsp grated lemon zest to desired taste
1 cup buttermilk or substitute regular milk
2 2/3 all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sale
1 cup fresh blueberries
Glaze:
2 cups powdered icing sugar
1-2 teaspoon lemon zest (optional)
7-8 tablespoon fresh lemon juice or milk
Instructions
Preheat oven to 425°F.
Place Flexipat Donut Tray on Perforated Baking Sheet.
In the large mixing bowl, combine butter, oil, and sugar and whisk until smooth and fluffy for about 2 minutes.
Add in eggs, vanilla, lemon zest, and buttermilk and whisk until smooth.
Add flour, baking powder, baking soda, and salt. Whisk just until combined.
Stir in blueberries. Batter will be thick.
Spoon batter into Pastry Bag, supported by the Pastry Bag Stand. Use the largest holed tip.
Pipe batter into donut wells, so they are ¾ full.
Bake for 7-8 minutes until an inserted toothpick comes out clean. Let cool for 10 minutes before removing donuts and then allow to cool completely.
To make the glaze, use the medium mixing bowl to combine sugar, zest, and 6 tablespoons of lemon juice or milk. Add an additional 1-2 tablespoons of liquid if needed. Glaze should be thin enough to evenly coat donuts, but thick enough that it will set and become dry to touch.
When the donuts are completely cool, dip the tops of the donuts into glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.