Sparkling Lemon Doughnuts [Giveaway]

Sparkling Lemon Doughnuts 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!!

Doughnut Batter Doughnut Glazing 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.

Sprinkles-Recipes-and-Ideas-for-Rainbowlicious-Desserts_cover_-photo

Sparkling Lemon Doughnuts
 
Author:
Recipe type: Dessert
Serves: 16 - 20 mini doughnuts
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350°F and lightly grease a mini doughnut pan (I used non-flavored cooking spray).
  2. Sift flour, baking powder and baking soda into a large bowl. Whisk in sugar and sea salt, then set aside.
  3. 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.
  4. 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.
  5. 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.

Sparkling Lemon Doughnuts Rack Be sure to check out the rest of the Rainbow Sprinkles Blog Tour!!

We Are Not Martha
Baked Bree

Bake or Break -11/5
Girl Meets Kitchen - 11/12
Cherry Tea Cakes - 11/19
Roundup on QuirkBooks.com and Jackie Alper’s website - 11/26

Comments

  1. says

    I love the idea of lemon doughnuts…they look so simple and light and elegant. :)
    My fave sprinkle is rolling the edges of ice cream sandwiches in rainbow sprinkles…instantly festive!

  2. Pat Matzek says

    The tastiest little critters I have ever sampled–made and delivered by the chef himself! Thank you, Brandon.

  3. says

    What a super fun book!! I just went to donut bar too…..actually I might have a problem. These doughnuts look delish and I love that they are baked. YUM!!!

    I don’t actually use sprinkles often but I definitely think they make food way more fun!

  4. Alexis says

    I love to use glitter or colored dust to make “rainbow” cupcakes, with primary colors across the top. They remind me of my very favorite treat as a kid- the rainbow cupcakes my grandma would occasionally buy me when we went to the local bakery. Of course I think those were airbrushed, but being a more small-time operation and all, I have to get creative!

    • Brandon Matzek says

      Interesting!! I actually think there is a similar recipe in the Spinkles! cookbook. I’ll have to give it a try.

  5. Melissa L. says

    My favorite way to use sprinkles is for decorating Christmas cookies. I have a lot more fun watching the kids use sprinkles to decorate. LOL Thanks for the giveaway!

  6. says

    My all-time favorite application of sprinkles is on top of a chocolate-frosted cake doughnut. Nothing made me happier as a little (or big) kid.

    Already a subscriber, and possibly the last person on the planet not on Facebook…
    Thanks for the giveaway! and the doughnut recipe! (My students have requested that our next cooking project be doughnuts. Giant vats of hot oil seemed like not the greatest idea in an elementary classroom, so we’ll go with baked instead :)

  7. Katie says

    i bought a donut pan, and a mini donut maker – so fun to try new recipes!

    here is my favorite with sprinkles (or luster dust)!

    Easy Chocolate Truffles with Luster Dust
    16 ounces dark or semisweet chocolate or a combination, finely chopped
    1 2/3 cups heavy cream
    1 teaspoon pure vanilla extract
    1/2 teaspoon coarse salt
    Unsweetened cocoa powder, for rolling
    STEP 1
    Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.
    STEP 2
    With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. (To store, cover with plastic and refrigerate, up to 2 weeks.) Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

    • Brandon Matzek says

      Haha, I think the same thing every time I see someone making regular-sized baked donuts. I just need to go out and get that pan as well :P

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