These Meyer Lemon Baked Doughnuts are are yeast risen, so there’s no special pan required. They’re sweet, tangy and taste just as good as the real thing!
For the Doughnuts
- 2 1/2 teaspoons active dry yeast (1 packet)
- 1 tablespoon plus 1/3 cup granulated sugar, divided
- 1/4 cup plus 1/2 cup warm (but not hot) milk, divided
- 2 tablespoons melted butter, plus more for brushing
- 3/4 teaspoon kosher salt
- 1 large egg
- 1 teaspoon Meyer lemon zest
- 1/2 teaspoon ground cardamom
- 2 1/2 cups flour, plus more as needed
For the Meyer Lemon Glaze
- 1 teaspoon Meyer lemon zest
- 2 tablespoons freshly squeezed Meyer lemon juice
- 2 tablespoons whole milk
- 1/4 teaspoon cardamom
- pinch of salt
- 1 tablespoon melted butter
- 2 cups powdered sugar
- In large bowl or stand mixer, stir together the yeast, 1 tablespoon sugar, and 1/4 cup warm milk. Let sit for 5 minutes (the yeast should be foamy).
- In the meantime, mix together the remaining 1/3 cup sugar, 1/2 cup warm milk, melted butter, and salt. Add that mixture to the yeast once it has proofed along with the egg, Meyer lemon zest, and cardamom. Stir until thoroughly combined.
- Add the flour. If using a stand mixer, attach the dough hook and incorporate on low speed. If not, just use a sturdy wooden spoon or rubber spatula. Mix until the dough begins to pull away from the sides of the bowl, about 2 minutes. If the dough is very sticky, add 1 tablespoon of flour at a time until it comes together. Do NOT add more than 1/2 cup of extra flour, and do your best to add as little as possible, otherwise it will make the doughnuts dry and tough.
- Turn the mixer to medium and knead the dough for 5 minutes. Alternatively, you can turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 8 minutes.
- Place the dough into a lightly oiled (clean) bowl, cover, and let rise in a warm, draft free place until doubled in size (1-2 hours depending).
- When the dough has doubled, turn it out on to a lightly floured work surface and use a rolling pin to roll it out to about 1/2 inch thick. Use a doughnut cutter to cut out as many as you can, then reroll the scraps.
- Place doughnuts on to two (or more) parchment lined baking sheets, then cover and let rise again until doubled in size.
- Preheat the oven to 400 degrees. Brush the tops of the doughnuts with melted butter, then bake for 7 minutes exactly. Do not over bake even if they are not golden brown.
- Allow the doughnuts to cool completely. In the meantime, make the glaze. Combine the Meyer lemon zest, juice, milk, cardamom, salt and melted butter in a bowl. Add the powdered sugar and whisk until smooth.
- Dip the doughnuts into the glaze to coat on all sides except the very bottom. Transfer to a rack and allow to set up for about 20 minutes before serving.
- Optional Step: Place glazed doughnuts back on the sheet pan and pop into a 400 degree oven for about 2 minutes. Remove and let cool before serving.
- Leftover doughnuts can be frozen for up to 3 months.
Keywords: doughnuts, donuts, Meyer lemon, lemon, baked, yeast, healthy,