Lemon Sugar Baked Donuts
Light, citrusy baked donuts coated in crunchy lemon sugar for a bright bakery-style treat.
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons unsalted butter melted
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla bean paste
- 2 teaspoons grated lemon zest
- 1/2 cup granulated sugar
- 4 teaspoons grated lemon zest
- 6 tablespoons unsalted butter melted
Instructions
- Adjust an oven rack to the center position and preheat the oven to 425°F. Lightly spray two 6-cavity donut pans with nonstick cooking spray and set aside.
- In a medium bowl whisk together the flour, cornstarch, 3/4 cup sugar, baking powder, and salt until well combined.
- In a separate bowl whisk together the buttermilk, eggs, 2 tablespoons melted butter, lemon juice, vanilla bean paste, and 2 teaspoons lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until no dry streaks of flour remain. Do not overmix.
- Spoon or pipe the batter into the prepared donut pans, filling each cavity about two thirds full.
- Bake for 7 to 9 minutes, or until the edges are lightly golden and the tops spring back when gently touched.
- Let the donuts cool in the pans for 5 minutes, then carefully turn them out onto a cooling rack and let them cool until just warm to the touch.
- While the donuts cool, combine 1/2 cup sugar and 4 teaspoons lemon zest in a shallow bowl, rubbing the zest into the sugar with your fingertips until fragrant and evenly mixed.
- Place the 6 tablespoons melted butter in a separate shallow bowl. Working one donut at a time, dip the top and sides lightly into the melted butter, letting excess drip off, then press or roll the buttery surfaces in the lemon sugar to coat.
- Place coated donuts on a rack or parchment-lined tray for about 5 minutes to let the lemon sugar crust set before serving.
Notes
- Use freshly grated lemon zest for the brightest flavor in both the batter and coating.
- A piping bag or zip-top bag with the corner snipped makes filling donut pans neater and more even.
- Do not overbake the donuts or they will become dry; remove them as soon as they spring back when touched.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- For a slightly lighter coating, dip only the tops of the donuts in butter and lemon sugar instead of the sides.
- A piping bag or zip-top bag with the corner snipped makes filling donut pans neater and more even.
- Do not overbake the donuts or they will become dry; remove them as soon as they spring back when touched.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- For a slightly lighter coating, dip only the tops of the donuts in butter and lemon sugar instead of the sides.