So, I was browsing around Sur la Table a few months ago, minding my own business, when suddenly, through no fault of my own, a jar of bright pink baking decorations grabbed me by the sleeve and demanded that I purchase it. I tried to explain that I don't usually do much with cute, sprinkle-laden sweets but it would not hear it and forced its way into my cart. So I brought it home and parked it in my little baking cupboard to cool its heels over the winter while I wondered what on earth I would do with it.
Lots of fresh lemon zest gave these doughnuts a wonderful citrus flavor without any of the harshness that I think can sometimes result from lemon juice or extracts. The aroma alone was pretty enticing. And, of course, I would never give you a recipe without doing thorough taste tests for quality control purposes. Let's just say that these doughnuts went through a LOT of quality control. Enjoy!
1 Cup all purpose flour
1/3 Cup sugar
1 Teaspoon baking powder
Zest of 1 lemon, divided
1/2 Teaspoon salt
1 Teaspoon vanilla
1 Tablespoon unsalted butter, melted
1/2 Cup buttermilk
2 Tablespoons unsalted butter, melted
1/2 Cup powdered sugar
2 Tablespoon milk
Lemon zest (see below)
Sprinkles or other baking decorations (optional)
Spray a mini doughnut pan with non-stick cooking spray and fill each cavity about 2/3 full. Note that if you fill them more, the doughnuts will rise above the pan and look more like mini muffins than doughnuts. Bake in a pre-heated 375 degree oven for 10 - 11 minutes. The doughnuts will not be very brown but they should be springy to the touch. Allow them to cool in the pan for about 5 minutes before turning them out.
While they're baking, make the glaze by combining the melted butter, milk, powdered sugar and remaining lemon zest in a bowl. Whisk until smooth. When the doughnuts have cooled, dip each one about half way into the glaze and place on a rack or plate to set. Sprinkle with baking decorations, if desired. Makes 24 mini doughnuts.