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.

Raspberry Lemon Doughnuts | Tutti Dolci
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.

Raspberry Lemon Doughnuts | Tutti Dolci

Raspberry Lemon Doughnuts | Tutti Dolci

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Raspberry Lemon Doughnuts

  • Yield: 12 doughnuts

Ingredients

  • 2 tsp Red Star PLATINUM Yeast
  • 2 Tbsp very warm water (120-130Β°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

Glaze

  • 1 1/2 cups powdered sugar, sifted
  • 1 cup raspberries
  • 1 tsp Meyer lemon juice
  • 1/4 tsp Chambord (optional)

Instructions

  1. Preheat oven to 425Β°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.
  2. 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.
  3. 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.

Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.


Nutrition

  • Calories: 220

 

31 comments

  1. Having a BDAY with an awesome doughnut, is sure to make it a good day. Cake can be overrated right?? I always adore raspberry lemon combo! Love that this recipe uses meyer lemons (the BEST!) and buttermilk! Pinned for later, thank you πŸ™‚

  2. Happy belated, Laura!! Hope you had a memorable celebration with your friends. I luv, luv that these doughnuts are baked. I’ve been on the lookout for baked doughnut recipes (so I can use my doughnut pan too), because I’m not a fan of frying (although they taste so good!).

    Prettiest doughnuts! πŸ™‚

  3. Happy Happy Birthday. A little darker color than little girl pink to indicate your womanhood. I have been squirreling away some baked doughnut recipes to try. It has only been in the last month that I realized such little treasures existed. Your recipe is different, so it’s a keeper. Plus I had no idea you could make your own cake flour.

  4. Happy Birthday again, Laura! Glad to hear you had a wonderful birthday with your friends. πŸ™‚ Hope your wishes will come true and have a fabulous year, my friend! And these donuts… pink, sprinkles, and raspberry + lemon. Perfect!!!!

  5. I am dying for some of these doughnuts right now!! I actually JUST finished eating a doughnut that I bought at a close by coffee shop, but I wish I could have had one of these instead!

  6. These look amazing Laura. I’ve never made donuts, baked or otherwise, but I do love eating them! πŸ˜‰ I might just invest in a donut pan and try your recipe… it’s gorgeous. Happy birthday! x

  7. YES! Yeasted donuts are the best! Baked cakey donuts are nice, when I want a muffin or cake, but these are what I really love. πŸ™‚ That and the fried ones!

    And again… that glaze is gorgeous! Nice touch with the sprinkles. πŸ™‚

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