Today’s post uses two items that I am currently obsessed with. I go on benders every now and again and keep using the same ingredient or kitchen appliance/utensil until I make myself sick of it for awhile. Right now, those things are lemons and my doughnut pan. I have mentioned before that I am not much of a baker, although I dare say I am improving every day*pats on back* <–someone has to. So I was delighted when I made my first doughnut recipe from scratch and it was delicious! I kept messing with it to make sure I had a good base to go off of and then started playing with flavor add-ins. Since lemon has been at the top of my list in the ingredient department the past few months, I naturally snagged some to work into this recipe.
The end result was a success, and the lemon frosting was just icing on the cake, literally. These babies are best served fresh, but keep for up to a week. The moist cakey doughnut with the clean flavor of lemon cuts through for a summery feel. The scent of the doughnut as it hits your nostrils is pretty amazing too, adding to the depth of your first bite’s flavor. These are all around tasty. I recommend them for a morning breakfast when you are out of pretty much everything but flour and lemons (how I ended up creating them). I imagine you could use other citrus fruits instead too, lime and orange sound equally tasty to me. Let me know if you test those ones out in the comments below.
Also, Zeus really helped out on this one. Apparently he loves lemons too!
- Doughnuts:
- 1½ cups whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup pure cane sugar
- zest of 1 medium lemon
- ¾ cup chickpea brine (about one drained can's worth)
- ½ cup orange juice
- juice of ½ lemon
- Icing:
- ½ cup powdered sugar**
- juice ½ lemon
- 1-2 tbs orange juice
- Preheat oven to 350 degrees.
- Add dry doughnut ingredients into a small mixing bowl and stir well.
- Add wet doughnut ingredients in medium mixing bowl and stir well.
- Slowly add dry ingredients into wet until combined.
- Spray or brush oil on doughnut pan. Scoop batter into pan. My pan only holds 6 doughnuts so I had to bake 2 batches.
- Place in oven for 10-12 minutes. Doughnuts should be slightly firm but will cook more even after you remove from oven.
- While doughnuts are cooking, combine ½ cup powdered sugar and juice of ½ lemon in a small mixing bowl. Slowly add orange juice ½ tbs at a time until icing consistency is reached. You do not want it so thick that you cannot spread it, but do not want it so thin that it soaks into your doughnuts and makes them soggy.
- Once doughnuts have completely cooled, remove from pan and slather icing on top. Serve immediately for best results. Can be stored in air tight container for up to 5 days.
- **I make powdered sugar by placing desired sugar in a mini bullet blender and blend until turns into powered sugar. It rocks.
Emma says
I still haven’t got on the chickpea brine bandwagon but these look so moist and fluffy that I’m definitely tempted. Lemony desserts are always my favourite too 🙂
Jenn says
I have only used them in baking thus far but it has worked out great! It amazes me that chickpea brine can work as a binder…or maybe more that this fact did not get big until now haha. Good luck and I hope you enjoy!