I celebrated my birthday this week over a wonderful meal with good friends. As usual, I made dessert. Though I decided on doughnuts at the very last minute, I’m glad I did. Birthdays are the time for sprinkles and a touch of whimsy, and these doughnuts have both going for them.
The light lemon doughnuts are the baked variety, dipped in the prettiest (naturally colored) raspberry glaze. And the sprinkles? Birthday mandatory! Serve these doughnuts piled high on a platter and don’t forget the candles.
- 2 tsp Red Star PLATINUM Yeast
- 2 Tbsp very warm water (120-130°F)
- 2 Tbsp Meyer lemon zest
- 3/4 cup sugar
- 2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup low-fat buttermilk
- 2 eggs, lightly beaten
- 2 Tbsp unsalted butter, melted
- 1 1/2 cups powdered sugar, sifted
- 1 cup raspberries
- 1 tsp Meyer lemon juice
- 1/4 tsp Chambord (optional)
- Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together yeast and warm water in a small bowl; set aside. Place Meyer lemon zest and sugar in a food processor and pulse for 1 minute. Whisk together lemon-sugar, cake flour, baking powder, and salt in a large bowl. Combine buttermilk, eggs, butter, and yeast mixture in a medium bowl; add to flour mixture and stir just until combined.
- Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 2/3 full. Bake 6 to 7 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, spraying pan with nonstick spray in between batches.
- For the glaze, place powdered sugar in a small bowl. Press berries through a fine mesh strainer, straining juice into powdered sugar. Whisk in lemon juice and Chambord until smooth. Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze and let set on rack. Doughnuts taste best the first day; if desired, store unglazed overnight in an airtight container at room temperature and glaze before serving.