| Ingredient | Method |
140g all-purpose flour 20g corn starch 1 teaspoon baking powder 1/2 teaspoon salt 85g granulated sugar 95ml milk/buttermilk 1/2 tbsp lemon juice 2 tsp grated lemon zest 1 A egg 1tbsp unsalted butter, melted 1/2 teaspoons vanilla extract Coating: A: (mix well) 60g sugar 2 teaspoons grated lemon zest B: 50g butter, melted | 1.Whisk the flour, baking powder, salt, corn starch, and granulated sugar together in a medium bowl. Set aside. 2. Whisk the milk, lemon juice and zest and egg together until smooth. 3. Add the melted butter and vanilla, whisking until fully combined. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. 5. Spoon the batter into the donut cups/silicon moulds, filling 2 ∕ 3 –3 ∕ 4 of the way full. (can use a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup) 6. Bake @ 180C for 25-30 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. 7. Place the melted butter in a shallow bowl. Dip one side of each donut in the butter, and then press into the sugar/zest mixture. Serve warm or at room temperature. *makes 8 doughnuts |
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