Lemon Cake Mini Doughnuts
- FOR THE DOUGHNUTS:
- 150 grams Self Raising Flour
- 1/2 teaspoons Salt
- 110 grams Caster Sugar
- 1 Lemon, Zest (Save Juice For Glaze)
- 120 milliliters Milk
- 2 Eggs
- 20 grams Butter, Melted
- 1/2 teaspoons Vanilla Extract
- FOR THE GLAZE:
- 180 grams Icing Sugar
- 1 Lemon, Juiced
- Food Colouring Of Choice
- 1. Preheat oven to 160u0b0C (320u0b0F) and grease mini dougnut pan.
- 2. In a large bowl mix together flour, salt, sugar and lemon zest.
- 3. In a separate bowl, beat milk, eggs, butter and vanilla extract. Pour into dry ingredients and mix until combined.
- 4. Pour batter in a piping bag and fill each doughnut hole 3/4 full. Alternatively, just carefully spoon mixture in holes.
- 5. Bake for approximately 10 minutes or until light golden.
- 6. Leave to cool in the pan for a few minutes and then transfer to a cooling rack.
- 7. To prepare glaze, sift icing sugar into a bowl and stir in lemon juice and a few drops of food colouring. Mix until smooth and glossy.
- 8. Dip completely cooled doughnuts into glaze and transfer back to rack to let icing set. You can keep adding a few drops of food colouring as you go if you want you want doughnuts to be in different shades.
flour, salt, sugar, lemon, milk, eggs, butter, vanilla, icing sugar, lemon, colouring of choice
Taken from tastykitchen.com/recipes/desserts/lemon-cake-mini-doughnuts/ (may not work)