Frosted Lemon Doughnuts
Chocolate-Covered Katie
Posted by Grand Central Publishing
About
Makes 6 doughnuts
per glazed doughnut
Calories 130 Fat 6 grams
Fiber 3 grams Carbs 17 grams
Protein 3 grams Weight Watchers
PointsPlus Value 3
*For gluten-free doughnuts, substitute Bob’s Red Mill gluten-free all-purpose flour for the flour, and add 1⁄2 teaspoon
xanthan gum with the flour.
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You Will Need (11 things)
- ½ cup Milk of choice
- 2 tsp Grated Lemon Zest
- 3 tbsp Lemon Juice
- ¾ tsp Pure Vanilla Extract
- 2 ½ tbsp Vegetable oil or melted Coconut Oil
- 1 cup spelt flour or All Purpose Flour *
- 3/10 cup Xylitol or Granulated Sugar of choice
- 1⁄16 teaspoon pure Stevia extract, or additional 2 tablespoons sugar of choice
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- Powdered Sugar Glaze, substituting lemon juice for the milk
Steps (10 steps, 45 minutes)
-
1
Preheat the oven to 350 degrees F.
-
2
Lightly grease a doughnut pan and set aside.
-
3
In a small mixing bowl, whisk together the milk, lemon zest, lemon juice, vanilla extract, and oil.
-
4
Let sit at room temperature for at least 5 minutes.
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5
In a medium mixing bowl, combine all remaining ingredients and stir very well.
-
6
Pour wet ingredients into dry and stir until just evenly mixed.
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7
Portion the batter evenly among 6 doughnut molds so that each is about two-thirds full.
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8
Bake for 15 minutes, until doughnuts have risen and a toothpick inserted into one comes out clean.
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9
Take out of the oven and allow to cool for 10 minutes before removing from the pan.
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10
Frost with glaze icing.