Pink Lemon Doughnuts - NJ Food Photographer
I found pink "variegated eureka lemons" at my local grocery store. I polled my instagram followers on the perfect use for these unique lemons, doughnuts vs sorbet. You guys voted doughnuts so here they are! Enjoy!
If you liked this recipe and want to do more with your pink lemons check out my Pink Eureka Lemon Lemonade recipe - coming soon
Pink Lemon Doughnuts
Ingredients
3/4 cup sugar
Zest from 2 pink lemons (Meyer lemon or regular lemon)
3 tablespoons lemon juice
½ cup light brown sugar
6 tablespoons unsalted butter (at room temperature)
6 tablespoons vegetable oil
3 large egg
2 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon vanilla extract
4 cup all-purpose flour
1 ½ cup whole milk
Pink Lemon Glaze:
2 1/4 cup powdered sugar
3 teaspoon whole milk
4-6 tablespoons pink lemon juice
½ dot pink food coloring (optional)
Instructions
Preheat the oven to 425˚F. Lightly grease a donut pan
In a small bowl, mix the sugar and lemon zest and juice together. Add brown sugar. Set aside.
In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter for 2 minutes. Add lemon sugar mixture and vegetable oil. Beat until fluffy, about 3 minutes. Add one egg at a time and beat to combine. With a spatula, stir in the baking powder, baking soda, salt and vanilla. Mix well.
Continue using a spatula, stir and add the flour and milk to the butter mixture alternately in 3 additions, by starting and finishing with the flour. Mix until just combined. Do not overmix.
Spoon the batter into a pipping bag or Ziploc bag, fill the donut pan with batter all the way up to the rim.
Bake in the oven for about 8-10 minutes. Test the donuts with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the donuts to a cooling rack and cool completely. If you have extra batter, clean and dry the donut pan. Lightly grease and repeat filling the pan.
For the glaze, in a medium bowl, add powdered sugar. Add the milk and 3 tablespoons lemon juice. Whisk until smooth. Add more lemon juice if the frosting is too thick. Glaze the donuts and let them set for 20 minutes.
Donuts can be stored at room temperature for up to 2 days, but best to serve the same day.
