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    Home / Recipes / Course / Dessert

    1 Oct 29, 2013 Baking  |   Jump to Recipe

    Sparkling Lemon Doughnuts [Giveaway]

    Sparkling Lemon Doughnuts

    This post may contain affiliate links.

    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

    Sparkling Lemon Doughnuts

    by Brandon Matzek
    No ratings yet
    Print Recipe Pin Recipe
    Servings 16 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
     

    • 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

    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

    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Baking Tags: all purpose flour, baking powder, baking soda, butter, buttermilk, confectioners' sugar, eggs, lemon, sea salt, sugar, vanilla

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      October 29, 2013 at 11:13 am

      Your donuts look incredible! I would have sworn they were fried – love that they were baked!

      fave way to use sprinkles (currently) are these
      http://www.averiecooks.com/2013/09/lofthouse-style-soft-peanut-butter-chip-sugar-cookies-with-peanut-butter-frosting.html

      Reply
      • Brandon Matzek says

        October 29, 2013 at 11:18 am

        Mmmm I love frosted cookies! Especially peanut butter ones 😉

        Reply
    2. Averie @ Averie Cooks says

      October 29, 2013 at 11:14 am

      I like you on FB (and your 3rd link to the recipe digest is turning up a page not found error for me…) What a fun book!

      Reply
      • Brandon Matzek says

        October 29, 2013 at 11:17 am

        Thanks Averie! I just fixed the link.

        Reply
    3. Barbara says

      October 30, 2013 at 8:42 am

      I like to use sprinkles on chocolate dipped pretzel rods.

      Reply
    4. Puja @ Indiaphile.info says

      October 31, 2013 at 10:58 am

      These lemon doughnuts look so pretty! Luster pearls are my favorite! I love to sprinkle them on cakes and cupcakes.

      Reply
    5. The Peace Patch says

      November 1, 2013 at 1:20 am

      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!

      Reply
    6. Pat Matzek says

      November 2, 2013 at 4:27 pm

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

      Reply
      • Brandon Matzek says

        November 13, 2013 at 2:42 pm

        Thanks Mom 🙂

        Reply
    7. Liz @Life Made Sweet says

      November 3, 2013 at 6:41 pm

      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!

      Reply
      • Brandon Matzek says

        November 13, 2013 at 2:45 pm

        Haha, the Donut Bar addiction. It’s a tricky one!

        Reply
    8. Barbara Cooks says

      November 4, 2013 at 9:43 am

      I’m totally trying these. I once bought a doughnut pan too… and just like you, I got the mini one because it was just so darn cute!

      Reply
      • Brandon Matzek says

        November 13, 2013 at 2:43 pm

        Haha let me know what you think! I just made them again for a baby shower and they were a huge hit!

        Reply
    9. Alexis says

      November 4, 2013 at 9:49 am

      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!

      Reply
    10. Alexis says

      November 4, 2013 at 9:50 am

      Oh, and I like you on facebook 🙂

      Reply
    11. Dan says

      November 4, 2013 at 10:42 am

      Sprinkles on cupcakes – woo

      Reply
    12. Felice/All That's Left Are The Crumbs says

      November 4, 2013 at 2:06 pm

      In Australia it is very popular to put sprinkles on buttered sandwich bread – we call it Fairy Bread. These days I mostly use sprinkles on my cupcakes.

      Reply
      • Brandon Matzek says

        November 13, 2013 at 2:44 pm

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

        Reply
    13. Felice/All That's Left Are The Crumbs says

      November 4, 2013 at 2:08 pm

      I’m already a fan on Facebook.

      Reply
    14. Felice/All That's Left Are The Crumbs says

      November 4, 2013 at 2:09 pm

      I’m subscribed to receive your emails.

      Reply
    15. Ash-foodfashionparty says

      November 4, 2013 at 4:26 pm

      I’m soooo gonna try this, they look every bit as delicious as the fried ones and fraction of the calories..yum.

      Reply
    16. Corisa says

      November 4, 2013 at 8:05 pm

      It’s my favorite topping for softserve!

      Reply
    17. Melissa L. says

      November 4, 2013 at 9:05 pm

      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!

      Reply
    18. Melissa L. says

      November 4, 2013 at 9:09 pm

      I liked you on Facebook.

      Reply
    19. Melissa L. says

      November 4, 2013 at 9:10 pm

      I subscribed to the Kitchen Konfidence recipe digest as well!

      Reply
    20. Pam says

      November 5, 2013 at 9:00 am

      I love sprinkles on chocolate frosted doughnuts!

      Reply
    21. Pam Ellis says

      November 5, 2013 at 9:01 am

      I like Kitchen Konfidence on Facebook!

      Reply
    22. Pam says

      November 5, 2013 at 9:06 am

      I really like sprinkles on chocolate frosted doughnuts.

      Reply
    23. Pam says

      November 5, 2013 at 9:07 am

      I like Kitchen Konfidence on Facebook.

      Reply
    24. Heather says

      November 5, 2013 at 7:15 pm

      Sprinkles on Christmas cookies–my fave 🙂

      Reply
    25. Heather says

      November 5, 2013 at 7:15 pm

      I follow on Facebook

      Reply
    26. Heather says

      November 5, 2013 at 7:16 pm

      I receive the digest 🙂

      Reply
    27. Caroline says

      November 5, 2013 at 8:25 pm

      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 🙂

      Reply
    28. Stephanie Jones says

      November 6, 2013 at 11:29 am

      I’m a digest follower!

      Reply
    29. Stephanie Jones says

      November 6, 2013 at 11:30 am

      I like you on Facebook!

      Reply
    30. Stephanie Jones says

      November 6, 2013 at 11:32 am

      I loved the luster pearls my cousin had on his wedding cake. It was a beach wedding.

      Reply
    31. Katie says

      November 6, 2013 at 9:14 pm

      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.

      Reply
    32. Natasha says

      November 8, 2013 at 7:13 pm

      My favorite way to use sprinkles is on Christmas cookies!

      Reply
    33. Natasha says

      November 8, 2013 at 7:13 pm

      I follow you on FB!

      Reply
    34. Kasey says

      November 14, 2013 at 9:55 pm

      Umm…you and me both. All I need in life is another donut pan. Ha! But seriously, these look amazing enough for me to splurge on a mini pan 🙂

      Reply
      • Brandon Matzek says

        November 15, 2013 at 6:48 am

        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 😛

        Reply
    35. Kiran @ KiranTarun.com says

      November 15, 2013 at 12:12 am

      Yummy little doughnuts!! Love that it’s baked and looks so summery 🙂

      Reply
      • Brandon Matzek says

        November 15, 2013 at 6:50 am

        Thanks Kiran :)!

        Reply

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    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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