Baked Blueberry Lemon Doughnuts
Special Supplies:
**Electric Mini Doughnut Maker, optional for mini doughnuts
**Doughnut Pan (1 or 2 Pans)
**Decorating Bags
**Cooking Spray, like Pam
Lemon Baked Doughnuts
*1 box Lemon Cake Mix
*1 cup Water
*1 Egg
*1/2 teaspoon Lemon Extract
*1/4 Extra Light Olive Oil, has to be extra light
*1 teaspoon Butter
Add to a mixing bowl the cake mix, water, egg and oil. Mix with a hand mixer until smooth or in a stand mixer on medium-low speed with paddle attachment. Then set aside to rest (about 5 minutes).
Pour batter into a pastry bag or Zip lock bag with a corner removed and pipe batter in mini doughnut maker (bake according to electric doughnut maker) or use doughnut Pan and bake in the oven..
Bake in a preheated oven 350*F. for about 12-14 minutes
Lemon Glaze
*1 and 1/2 cups Powdered Sugar, more if needed
*1 tablespoon Milk
*Juice from 1/2 a Lemon
*Pinch of Sea Salt, literally
*1/4 teaspoon Lemon Zest, optional (will put specks of yellow in your glaze)
*1/4 teaspoon Lemon Extract
*1 teaspoon Butter, softened
Stir Glaze until smooth, add more powdered sugar until it is thick enough to dip doughnuts without running off, a ribbon consistency when spoon is lifted and drizzles back into bowl of glaze.
Drizzle or dip doughnuts with glaze (dip just the top of the doughnut and wipe off excess glaze with a fork or side of the dipping bowl if you prefer the glaze to stay on top of the doughnut) and add sprinkles or colorful nonpareils etc…
Baked Doughnut for Blueberry Glazed
***This Recipe adapted from Food Network
*1 and 3/4 cup All-purpose Flour
*1 cup Sugar
*3/4 teaspoon Sea Salt
*1 teaspoon Baking Powder
*1/2 teaspoon Baking Soda
*1 Egg
*1/2 cup Buttermilk
*1/4 cup Extra Light Olive Oil
*1 teaspoon Vanilla Extract
*1/4 cup Water
Directions:
In a stand mixer with paddle attachment on medium-low speed or whisk together in a bowl; flour, sugar, salt, baking powder and soda.
Whisk together in another bowl: Egg, buttermilk, olive oil, vanilla and water, until incorporated. Then slowly stir in the wet ingredients to the dry ingredients until combined.
Using a cooking spray, spray doughnut pans and/or doughnut maker.
Pour batter into piping/pastry bag, pipe doughnut batter into doughnut molds careful not to over fill, fill 2/3 full.
Bake in a preheated oven 375*F. for about 12 minutes
Blueberry Glaze
Syrup
*1 cup Blueberries, fresh or frozen
*1/4 cup Water
*1 tablespoon Sugar
In a sauce pan on medium heat, bring to a boil the Blueberries, water and sugar. Then simmer for 10 minutes and set aside.
*1/2 cup Powdered Sugar, more if needed
*1 teaspoon Fresh Lemon Juice
*1 teaspoon Butter, softened
After cooling, pour through a sieve and press with a spoon pressing as much juices as possible into a bowl, then discard pulp and add powdered sugar lemon juice and butter to the blueberry syrup mixture.
Stir Glaze until smooth, add more powdered sugar until it is thick enough to dip doughnuts without running off, a ribbon consistency when spoon is lifted and drizzles back into bowl of glaze.
Drizzle or dip doughnuts with glaze (dip just the top of the doughnut and wipe off excess glaze with a fork or side of the dipping bowl if you prefer the glaze to stay on top of the doughnut) and add sprinkles or colorful nonpareils etc…
Note: I used silicone and metal doughnut pans, I think the silicone needs to be baked until golden brown and allow to cool 5 minutes before removing. If you don’t bake long enough they could break easily. For the metal pans, I think they work the best for “real” doughnut look.
Mini Doughnuts made with a doughnut maker
Enjoy!
Lindy
