Sweet Lemon Doughnuts

Doughnuts Ingredients:

• ¼ cup unsalted butter, melted

• ¼ cup canola or vegetable oil

• ¾ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 1-2 tsp grated lemon zest

• 1 cup buttermilk (or substitute regular milk)

• 2 ⅔ all-purpose flour

• 1 ½ tsp baking powder

• 1/3 cup sparkling water

• ½ tsp salt

• 1 cup fresh blueberries

Glaze Ingredients:

• 2 cups powdered icing sugar

• 1-2 tsp lemon zest

• 7-8 tbsp fresh lemon juice or milk

Method:

• Preheat oven to 220 C and grease your doughnut pans with butter or non-stick spray

• In a large bowl, combine butter, oil, and sugar. Whisk until smooth and fluffy, approximately 2 minutes

• Add eggs, vanilla, lemon zest, and buttermilk. Whisk until smooth, and add flour, baking powder, soda water, and salt. Mix until just combined. Stir in blueberries. The batter will be thick

• Spoon batter into a large disposable piping bag or freezer bag (or spoon batter into the pan). Cut off the end of the bag so your opening is about ½-3/4” wide; big enough for the blueberries to get through. Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they will expand and rise

• Bake for 7-8 minutes- until a toothpick inserted comes out clean. Let cool for 10 minutes before removing from the doughnut pan to cool completely

To make the glaze:

• In a medium bowl (not too deep as you will want to be able to dip your doughnuts), combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed

• You want your glaze to be thin enough to evenly coat your doughnuts, but thick enough that it will set and become dry to touch

• When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set. Enjoy!

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