Fluffy baked lemon doughnuts

A baked doughnut is as easy to make as a muffin – you just need the doughnut-shaped tins to get the doughnut look.

Credit: Anna's Occasions

• makes

  18

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Do make sure your oven is fully preheated when baking this recipe – the high temperature is key to getting the perfect lift and fluffy texture.

 

Ingredients

• ¾ cup (150 g) granulated sugar
• finely grated zest of 1 lemon
• ¾ cup (175 ml) buttermilk
• ¼ cup (60 ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1¼ cups (185 g) plain (all-purpose) flour
• ¼ cup (30 g) cornflour (cornstarch)
• 2 tsp baking powder
• ½ tsp fine salt

For coating

• ¾ cup (150 g) granulated sugar
• Finely grated zest of 1 lemon

Cooling time: 10 minutes

Instructions

1. Preheat the oven to 200°C (400°F) and grease 2 baked doughnut pans (or use one in batches).

2. Whisk the sugar and lemon zest together in a large mixing bowl (to draw out the flavour in the zest). Whisk in the buttermilk, oil, eggs and vanilla.

3. In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this all at once to the liquid and whisk until well-combined (the batter will be fluid).

4. Transfer the batter to a pitcher and slowly pour the batter into each doughnut cup, filling ¾ full. Bake for 8 to 10 minutes until the doughnuts spring back to the touch, but there is no browning. Cool the doughnuts for 10 minutes in the pan and prepare the sugar for rolling as you wait.

5. For coating, whisk the sugar and lemon zest together.  Tip the doughnuts out of the pan and, while still warm, roll them in the lemon sugar and set on a rack to finish cooling.

Note

• The doughnuts are best enjoyed the day they are baked, but will keep in an airtight container for up to 2 days.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Do make sure your oven is fully preheated when baking this recipe – the high temperature is key to getting the perfect lift and fluffy texture.