Tender baked doughnuts, topped with a fresh, zesty lemon curd glaze and crushed meringue. A bright and sunny treat for grey January days.
It’s Wednesday, we’re half way through the week, so its time for a little treat!
January really is a funny old month isn’t it. Such a dark, grey, gloomy time, its easy to get bogged down, and retreat to our duvets to hide until warmer weather comes calling, and the days draw out again. In the summer everything is so easy. A glass of wine in the garden at the end of the day, the prospect of a weekend barbecue, an ice cream cone in the park, the smell of freshly cut grass drifting through the window, winding down the car window when your favourite song comes on the radio. In the winter we have to try a little harder for our happiness.
When it’s cold and grey outside, you need a little something to cheer you up. These doughnuts are bright, zesty little treat to bring a bit of sunshine and summer sun to your day.
All the flavours of a lemon meringue pie in a doughnut.
These doughnuts are baked rather than fried. This is the first recipe I’ve baked with my new doughnut pan, and I love it. My pan was a sneaky amazon order while we were still in Hong Kong (don’t tell Andy…), and it was here waiting for me when we got back to the UK. I tossed up several different options for my first doughnuts. I was, of course, tempted by chocolate glazed doughnuts, but I’m missing warmth, and longing for the summer, so fresh lemon flavours won over.
I’ve made baked yeasted doughnuts in past, but these are a cakeier doughnut.They’re beautifully tender and moreish. The batter comes together in minutes, and they only take 10 minutes in the oven – a perfect weekday treat!
I’ve topped them with a lemon curd glaze, and crushed meringue. They’re sticky, sweet and tangy.
Seeing as the recipe is so quick to throw together, I didn’t want to be waiting hours for the long, slow bake time of meringue. I’ve cheated and just bought them ready made.
They’re best eaten on the day they’re made, when the doughnut is tender, and the meringue is crunchy. I do quite like them on the second day though, when the meringue has softened, and the lemon glaze has soaked into the doughnut making them wonderfully gooey and sticky.
– I used a zip-loc bag to pipe my batter into the doughnut pan. Its far easier than spooning the batter. Simply fill the bag with with batter, seal the bag and snip off a corner to pipe.
– Take care not to over bake the doughnuts. They only need about 9 – 10 minutes. Take them out the oven when they’re just starting to turn golden, they may still look a little soft in the pan, but will firm up as they cool.
Lemon Meringue Baked Doughnuts
(adapted from Sally’s Baking Addiction)
for the doughnuts
125g plain white flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
65g caster sugar
45g greek yoghurt
1 medium egg
1/2 teaspoon lemon extract
30g unsalted butter, melted
for the topping
150g lemon curd
70g icing sugar
1 tablespoon milk
25g meringue (approximately 2 ready made nests)
Preheat the over to 180C / 160F / 350F.
Grease a 6 hole doughnut pan with cake release.
In a large bowl, mix up your dry ingredients, the flour, baking powder, bicarbonate of soda and sugar.
In a jug, whisk together the milk, yoghurt, egg and lemon extract. Whisk in the melted butter.
Add the wet ingredients to the dry, and mix together until just combined.
Pour the batter into a zip-loc bag. Snip off a corner and pipe the batter into the doughnut pan. Each hole should be about 3/4 of the way full. Be careful not to overfill the pan, of the doughnuts will rise and seal over the hole.
Bake for about 10 minutes, until the doughnuts are just turning golden at the top.
Turn out onto a wire rack and cool completely.
Once cool, make your glaze.
In a small pan, heat together the lemon curd, icing sugar, and milk until melted together and a little runny.
Dip each doughnut into the glaze, let them set a little, then dip them again.
Crush the meringue and sprinkle liberally over your doughnuts.
Best eaten on the day they’re made.