If you follow me on Instagram, you have probably noticed that I’ve been going doughnut crazy for the past month. Two weeks ago I went to Donut Bar, our local hotspot, three times in one week. Obscene… ly delicious! But after that third trip, I thought to myself, “I should try making some doughnuts at home.” I’m not one for deep frying, so I went out, and purchased one of those doughnut pans. And not just any doughnut pan. A mini doughnut pan. One that can produce adorable little rings of doughnuty delight. And after several rounds of recipe testing, I came up with these Sparkling Lemon Doughnuts.
Flavored with tangy buttermilk and bright lemon zest, Sparkling Lemon Doughnuts are light, tender, and packed with fresh lemon flavor. Each sweet morsel is topped with a lemon-buttermilk glaze and crunchy sanding sugar. It’s so easy to eat 3, 4, 5 of these doughnuts in one sitting.
I’m also participating in the Rainbow Sprinkles Blog Tour in celebration of Jackie Alper’s new book, Sprinkles!: Recipes and Ideas of Rainbowlicious Desserts. I was tasked with featuring a recipe using yellow sprinkles. Let me also say that this book is so. much. fun. There’s over 100 pages filled with colorful, sprinkle-centric recipes. Metallic glitter in sangria?? Yes please!! Check out my recipe below for Sparkling Lemon Doughnuts plus a cookbook giveaway!!
Quirk Books has graciously given me 3 copies of Sprinkles!: Recipes and Ideas of Rainbowlicious Desserts to give away to Kitchen Konfidence readers!
To enter you can do one or all of the following:
1. Leave me a comment below sharing your favorite way to use sprinkles (this includes confetti, sanding sugar, nonpareils, candy beads, luster pearls, glitter, and colored dust).
2. Like Kitchen Konfidence on Facebook. [leave a separate comment below for entry]
3. Subscribe to the Kitchen Konfidence recipe digest. [leave a separate comment below for entry]
I will be collecting entries until 11:59pm on November 8, 2013. Winners will be selected at random and announced shortly after. For US residents only. Good luck! Continue on for the recipe.
- For the doughnuts:
- 1 cup (120 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup sugar
- 1/2 teaspoon fine grain sea salt
- 2 tablespoons unsalted butter, melted
- 1/3 cup buttermilk, plus more as needed
- 1 teaspoon vanilla
- 1 egg
- Finely grated zest of 2 lemons
- For the glaze:
- 1 cup confectioners’ sugar, sifted
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon buttermilk
- To finish:
- Yellow sanding sugar
- Preheat the oven to 350°F and lightly grease a mini doughnut pan (I used non-flavored cooking spray).
- Sift flour, baking powder and baking soda into a large bowl. Whisk in sugar and sea salt, then set aside.
- In a medium bowl, whisk together butter, buttermilk, vanilla, egg and lemon zest until well combined. Add the liquid mixture to the bowl with the dry ingredients, stirring just until combined. Do not overmix here. If the mixture looks a little on the thick side, stir in a splash of buttermilk to loosen it up a bit.
- Fill the wells of the mini doughnut pan 3/4 of the way with batter. I used a pastry bag here, but you could also do this with a spoon. Bake until the doughnuts spring back when touched (6 – 8 minutes), and the bottom of the doughnuts are lightly golden (the side that’s cooking in the well). Let the doughnuts cool for 2 minutes in the pan, then transfer to a rack to cool completely. Wipe the doughnut pan clean and re-grease before making another batch.
- While the doughnuts are cooling, prepare the glaze. In a small bowl, whisk together confectioners’ sugar, lemon juice and buttermilk until smooth. Dip one side of each doughnut into the glaze, then place back on the cooling rack. I set my cooling rack over a baking sheet to catch any drips. Sprinkle each glazed doughnut liberally with yellow sanding sugar.