Lemon Buttermilk Baked Doughnuts

Sunday morning is a good day for doughnuts. I have been experimenting with baked doughnuts a lot lately and had some buttermilk in the fridge to use up. Not wanting to repeat any recipes yet, and craving something bright for the spring morning, I searched online and in my cookbooks for different buttermilk baked doughnuts. I used a recipe I found on The Sweet Life, and am very pleased with the results! 

Check out the recipe here: Baked Lemon Buttermilk Donuts

See the process after the jump


The doughnuts are firm and moist, and the glaze is delicious -- how can you go wrong with lemon juice and powdered sugar, right? Next time I might add some poppy seeds for the classic lemon poppy seed combo that I love so much.

Sift your dry ingredients to make sure everything is incorporated well, and there are no lumps (I'm looking at you sugar!). Then add the wet to dry and mix until combined, spoon into your prepared doughnut pans to 2/3 full, bake for 7-8 minutes. Cool in the pan for about 5 minutes, then turn onto cooling racks until completely cooled.

I baked these for 8 minutes and you can see that the bottoms (on the left) turned out pretty dark. Next time I will leave it at 7 minutes, or perhaps try a lower heat for a few minutes longer.

Mmmm. drippy glaze!

Ready for our beauty shot. Delicious. 

~M