There are actually a few recipe options for lemon donuts, depending on your preference and baking experience:
Classic Yeast Donuts:
Baked Lemon Donuts:
Super Easy Lemon Donuts (No Eggs or Butter):
Classic Yeast Donuts:
This recipe uses yeast for a chewier texture and requires some rising time. It’s a great choice for a traditional donut experience. You can find a detailed recipe with instructions for making the dough, frying the donuts, and creating a lemon glaze
1. Classic Yeast Donuts with Lemon Glaze (Makes about 12 donuts)
This recipe creates a classic donut texture with a slight chew and requires some rising time.
Ingredients:
- For the Dough:
- ¾ cup whole milk, warm (around 110°F)
- 2 ½ teaspoons active dry yeast
- 3 ¼ cups all-purpose flour (plus more for dusting)
- 3 egg yolks, room temperature
- 42 grams unsalted butter, melted
- 50 grams granulated sugar (¼ cup)
- 1 ½ teaspoon salt
- For the Lemon Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon melted butter (optional)
- Lemon zest for garnish (optional)
Instructions:
- Proof the yeast: In a small bowl, combine warm milk and yeast. Let sit for 5-10 minutes until frothy. If it doesn’t activate, discard and start again with fresh yeast.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, and salt.
- Combine wet ingredients: In a separate bowl, whisk together egg yolks, melted butter, and lemon zest.
- Combine everything: Add the wet ingredients and yeast mixture to the dry ingredients. Mix with a dough hook attachment on a stand mixer or by hand on a lightly floured surface until a soft, elastic dough forms.
- First rise: Knead the dough for a few minutes on a lightly floured surface. Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot for 1-2 hours, or until doubled in size.
- Shape the donuts: Punch down the dough and roll it out on a lightly floured surface to about ½ inch thickness. Cut out donuts using a donut cutter or a biscuit cutter with a hole in the middle. Re-roll scraps as needed.
- Second rise: Place donuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes.
- Fry the donuts: Heat enough oil in a large pot or deep fryer to 350°F (175°C). Fry donuts for 1-2 minutes per side, or until golden brown.
- Make the glaze: While the donuts cool slightly, whisk together powdered sugar, lemon juice, and melted butter (if using) until smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Glaze and serve: Dip the cooled donuts into the glaze, letting excess drip off. Garnish with lemon zest before serving.
Baked Lemon Donuts:
This is a quicker and easier option that doesn’t require frying. Baked donuts are lighter and less greasy than fried ones. You’ll find many variations online, some using yogurt or sour cream for added moisture. Here’s a recipe that uses Greek yogurt for a fluffy texture.
2. Baked Lemon Donuts with Lemon Glaze (Makes about 6-8 donuts)
This recipe is quicker and easier, using baking powder for a lighter texture and skipping the frying process.
Ingredients:
- For the Donuts:
- 1 large egg
- ¾ cup granulated sugar
- 6 ounces Greek yogurt (0% fat is okay)
- ¼ cup canola oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon extract (not lemon oil)
- a few drops yellow food coloring (optional)
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray.
- Whisk wet ingredients: In a large bowl, whisk together egg, sugar, Greek yogurt, oil, lemon zest, lemon extract, and food coloring (if using).
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine mixtures: Add the dry ingredients to the wet ingredients and stir gently with a spoon or spatula until just combined. Don’t overmix!
- Fill the pan: Fill each donut cavity in the pan about ¾ full with batter.
- Bake: Bake for 9-11 minutes, or until a toothpick inserted comes out clean.
- Make the glaze: While the donuts cool, whisk together powdered sugar and lemon juice until smooth.
- Glaze and serve: Dip the cooled donuts into the glaze and let excess drip off before serving.
Super Easy Lemon Donuts (No Eggs or Butter):
This is a super basic recipe that requires only a few ingredients and is great for beginners. It uses self-rising flour and lemonade for a simple donut dough. Keep in mind these donuts might be denser than other options.
3. Super Easy Lemon Donuts (No Eggs or Butter) (Makes about 6-8 donuts)
This is a super basic recipe with minimal ingredients, perfect for beginners. It uses self-rising flour and lemonade for a simple donut dough, resulting in a denser texture compared to other options.
Ingredients:
- 1 ¾ cups self-rising flour
- 1 cup cold lemonade
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray.
- Combine ingredients: In a large bowl, stir together self-rising flour and cold lemonade until a soft dough forms. You can use a spoon or a spatula for this.
- Shape the donuts: Lightly flour your hands and roll the dough out on a lightly floured surface to about ½ inch thickness. Cut out donuts using a donut cutter or a biscuit cutter with a hole in the middle. Re-roll scraps as needed.
- Bake: Place donuts on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown and a toothpick inserted comes out clean.
- Optional Glaze: While the donuts cool, you can make a simple glaze by whisking together powdered sugar and lemon juice until smooth. Dip the cooled donuts into the glaze, or drizzle it on top.
Tips:
- For a stronger lemon flavor, add 1 teaspoon of lemon zest to the dough along with the dry ingredients.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
- You can also use a spoon to drop dollops of batter onto the baking sheet for donut holes.