These easy to make baked donuts are bursting with so much citrus flavor they’ll brighten even the gloomiest of breakfasts.
I once worked at a donut shop for a grand total of five hours. It was an absolute nightmare on multiple levels and took a week to wash the fryer smell out of my hair. Luckily these donuts are baked and not fried and are made with love instead of health code violations. I didn’t want to look at another donut after that, let alone eat one. But time has passed and I’ve softened to the idea. Honesty I’m all about cake for breakfast, why was I punishing my taste buds by not eating donuts? During quarantine all rules about diets have been thrown out the window. But hey, with a punch of vitamin C you can avoid scurvy while munching on breakfast cakes right? Maybe? Don’t quote me on that. This recipe comes together in minutes and is totally kid friendly with the bulk of the work in the whisking. Your tiny tots or tiny terrorists will have a great time dipping donuts in creamy icing and topping them with their favorite cereal. Have fun and be creative. You can use different cereals or top these babies with sprinkles, coconut flakes, or whatever your heart desires. I clearly disagree with Apu from the Simpsons sprinkle philosophy; a mounds bar could be a sprinkle, a twizzler could be a sprinkle, a jolly rancher could be a sprinkle. This is Shangri-la and anything can be a sprinkle. Go forth Homers of this world and decorate your donuts!
Yield: makes 12-15 donuts
Ingredients:
Batter:
4 Tbsp unsalted butter, melted 1/4 Cup neutral oil (grape seed or canola) 3/4 Cup granulated sugar 2 eggs 1 Tbsp lemon zest 2 Tbsp lemon juice 1 Tbsp orange zest 1/2 tsp vanilla extract 1/2 Cup sour cream or yogurt 1/3 Cup buttermilk 2 cups all-purpose flour, sifted 1 tsp baking soda 1/4 tsp baking powder 1/4 tsp kosher salt
Glaze:
2 Cups powdered sugar Pinch kosher salt 1 Tbsp lemon zest 1 Tbsp orange zest 2 Tbsp lemon juice 1/2 tsp vanilla extract 1/2 Cup heavy cream Drop of yellow food coloring
Decorating:
2 Cups fruity pebble cereal or toppings of your choice
Method:
Preheat oven to 350F. Lightly spray two 6 cavity standard size donut pans with pan release spray to make 12 donuts. In a bowl whisk together butter, oil, and sugar until combined. Add eggs and whisk until smooth. Add zests, juice, and vanilla and whisk until smooth. Add sour cream and buttermilk and whisk until smooth. In a separate bowl whisk together flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry and whisk until smooth. Scrape the sides of the bowl well. Place the batter into a piping bag or ziploc bag and cut a 1/4 inch tip from the bottom of the bag. Pipe batter into pans avoiding the center filling each cavity 2/3 of the way full. Give the pans a tap on the counter to settle batter. Bake for 10 minutes, rotate and bake for an additional 10 minutes or until the donuts are cooked through and lightly golden. Remove from oven and carefully invert the cooked donuts onto a glazing screen/cooling rack. Let cool while making glaze. For the glaze whisk powdered sugar and salt in a medium bowl. Add zests, juice, and cream and whisk until smooth. The glaze should be viscous and about the consistency of hot fudge sauce. Adjust liquid or powdered sugar until desired consistency is reached. If using, add a drop of food coloring and whisk in. Prepare a glazing station with donuts on a glazing screen over a parchment lined tray, glaze, and a bowl of dry cereal. Dip a donut into the glaze and twist to coat one side. Twist and lift donut out of glaze and dip the glazed side into the cereal. Place donut dry side down onto glazing screen and let it dry for 15 minutes. Repeat glazing with remaining donuts. Serve donuts once the glaze is dry enough to handle. Store uneaten donuts in an airtight container at room temperature for up to 3 days. Enjoy! Glazing station
