baked triple lemon doughnuts
Welcome to the Foul Mouth Doughnut Shop, lemon!
Ingredients
- 4 tbsp butter, melted
- 1/2 cup sugar
- 2 eggs, at room temperature
- 3/4 cup plain whole milk Greek yogurt
- 1/3 cup lemon juice
- 1 tbsp lemon zest
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup lemon curd
lemon glaze
- 2 cups powdered sugar
- 3-4 tbsp lemon juice
- 1 tsp vanilla extract
- milk or water to thin, as needed
Instructions
- Preheat oven to 350 degrees. Grease 2 6-slot doughnut pans with butter.
- In a bowl, beat together the melted butter and sugar until combined. Whip in the eggs, one at a time, then the yogurt, lemon juice, lemon zest, and vanilla. Add the flour, baking powder, baking soda, and salt. Stir until just combined. The batter should be very thick.
- Transfer the batter into a piping bag, or a ziptop bag with a corner snipped off. Pipe into the prepared doughnut pans, filling 2/3 of the way full. Bake for 10-12 minutes until risen and an inserted toothpick emerges with just a few moist crumbs. Cool 5 minutes in the pans, then run a knife around the edges of each doughnut to loosen and transfer to a wire rack. Cool completely.
- Slice each doughnut in half. Spread one side with 1 tablespoon of the lemon curd. Sandwich the two halves together.
- In a bowl, whisk together the powdered sugar, lemon juice, and vanilla. If needed, thin the glaze with water or milk, 1 teaspoon at a time. The glaze should be thick and not runny.
- Set a piece of parchment beneath the wire rack. Dip each doughnut into the glaze and place on the rack to let any excess slide off. Let the glaze harden for about 5 minutes, then enjoy!