You can use common Eureka lemons for both the doughnut batter and the glaze, but if you prefer a less tart flavor, look for Meyer lemons, which have a delicate floral aroma.
Lemon Doughnuts with Pistachios
For the doughnuts:
- Nonstick cooking spray
- 1/2 cup (4 oz./125 g) granulated sugar
- Grated zest and juice of 1 lemon
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/3 cup (3 fl. oz./80 ml) buttermilk
- 1/3 cup (3 fl. oz./80 ml) whole milk
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
- 1 egg
- 2 tsp. vanilla extract
For the glaze
- 1/2 cup (4 oz./125 g) plain Greek yogurt or other whole milk yogurt
- Grated zest of 1 lemon
- 1/4 tsp. salt
- 1 cup (4 oz./125 g) confectioners’ sugar
- 1/2 cup (2 1/2 oz./75 g) toasted pistachios, chopped (optional)
1. To make the doughnuts, preheat an oven to 375°F (190°C). Coat the wells of a doughnut pan with nonstick cooking spray.
2. In a small bowl, combine the granulated sugar and lemon zest. Using your fingertips, rub the zest into the sugar. In another bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup, stir together the buttermilk, whole milk and lemon juice.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar mixture and butter on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium speed until combined, about 1 minute.
4. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended.
5. Pour 2 Tbs. batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
6. To make the glaze, in a bowl, stir together the yogurt, lemon zest and salt. Add the confectioners’ sugar and stir until smooth and well blended. Dip the doughnuts, top side down, into the glaze, sprinkle with the pistachios, and serve. Makes about sixteen 3-inch (7.5-cm) doughnuts.
Learn how easy and satisfying it is to make doughnuts at home with our
inspiring guide The Doughnut Cookbook by Amanda Haas, Amanda Frederickson, and Emily McFarren.
These were unfortunately quite lackluster. While they weren’t BAD, there was nothing exciting about them whatsoever. The donut had little flavor. I’d use more lemon and possibly even more sugar. The glaze was ok. The best part was the pistachios. I’m going to look for a better lemon donut recipe and keep on with the pistachio topping.
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