Lemon and Ginger Donuts
Cooking Time
Prep Time
Difficulty
Cuisine
These lemon and ginger donuts are a true symphony of flavors and textures. The light and airy donut dough is infused with fresh lemon zest, providing a tangy touch, complemented by the spiciness of the ginger. The lemon juice in the plant-based milk offers a slight acidity, making the dough more tender. Don’t worry if the milk starts to curdle; this effect makes the donuts incredibly soft.
Technical detail: for the lemon zest and fresh ginger, it’s ideal to use a zesting grater to get fine filaments that blend harmoniously into the dough. If you don’t have a zesting grater, a vegetable peeler will also do. In this case, be sure to zest only the colored part of the lemon to avoid bitterness and consider finely chopping the zest for better integration into the dough.
The glaze, for its part, is an intoxicating mix of lemon juice and grated ginger, perfectly coating each donut. The consistency is both smooth and light, making each bite a unique sensory experience. For a thicker glaze, you can dip the donuts into the glaze once, let them dry a bit, and dip them again.
These donuts are as beautiful as they are delicious. The combination of lemon and ginger is so well balanced that each donut is a small pastry masterpiece. To finish, a few lemon zests not only add a pleasing aesthetic but also an extra burst of flavor with every bite.
Lemon and Ginger Donuts
Equipment
- an oven
Ingredients
Ingredients for the donuts:
- 240 ml plant-based milk (soy, almond, oat, etc.)
- 1 tablespoon apple cider vinegar
- 250 g all-purpose flour
- 100 g cane sugar
- 2 teaspoons baking powder (about 11 g)
- 1/2 teaspoon salt
- 60 ml melted coconut oil
- Zest of 2 lemons
- Juice of 1 lemon
- 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
Ingredients for the glaze:
- 150 g powdered sugar
- Juice of 1/2 lemon
- 1 teaspoon grated fresh ginger
Instructions
- Preheat Oven: preheat your oven to 180°C (350°F). Grease a donut pan.
- Acid Mix: in a small bowl, mix the plant-based milk and apple cider vinegar. Let sit for 5 minutes.
- Dry Ingredients: in a large bowl, mix the flour, sugar, baking powder, and salt.
- Wet Ingredients: in another bowl, mix the melted coconut oil, lemon zest, lemon juice, ginger, and the acidified plant-based milk.
- Combination: add the wet ingredients to the dry ingredients and mix until you get a homogeneous dough.
- Fill the Molds: pour the dough into the donut molds, filling them 3/4 full.
- Baking: bake for 12-15 minutes or until a toothpick comes out clean.
- Glaze: while the donuts are cooling, prepare the glaze. Mix the powdered sugar, lemon juice, and grated fresh ginger (if using) until smooth.
- Finishing: once the donuts have cooled, dip the top into the lemon and ginger glaze.
A recipe proposed by Maison Marmite
