Tutti Frutti Baked Donuts
Ingredients
2 cups cake flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. salt
grated zest of 1/2 a lemon
3/4 cup fat free half and half
2 eggs, lightly beaten
2 Tbsp. melted butter
1 tsp. vanilla
1 cup cleaned/hulled halved blueberries and diced strawberries, mixed
1/2 Tbsp. sugar
Lemon Glaze
1 1/2 cups powdered sugar
1 Tbsp. milk
1 Tbsp. lemon juice
1/2 tsp. vanilla extract
sprinkles (optional)
Directions
Preheat oven to 400˚. Spray a donut pan with nonstick cooking spray, and set aside.
In a smaller bowl, mix the zest with the berries and the 1/2 Tbsp. sugar and vanilla. Let macerate for about 30 minutes.
Meanwhile, make the glaze. Whisk the powdered sugar with the milk, lemon juice and vanilla. Add either lemon juice or powdered sugar 1/2 tsp. at a time to get the right consistency-not too runny, not too thick.
Whisk the flour, sugar, salt and baking powder in a medium bowl. In a large bowl, whisk the eggs until beginning to foam. Add the butter and half and half, and whisk until creamy and thick. Whisk the flour mixture into the egg batter until combined, but don’t over mix. Fold the berries into the batter.
Then gently fill the donut molds 2/3rds full with the batter. Bake 8-9 minutes, until puffy and lightly golden. Let cool in the pan for 4 minutes then turn them out onto a cooling rack.
Dip the donuts, top facing down, and cover the top half with the glaze. Pull up gently, twist and flip upright. Let it dry on the cooling rack for the glaze to set. If adding sprinkles, sprinkle them on while the glaze is still wet. Continue with the rest of the donuts and serve.
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