Lemon and Ginger Donuts
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.
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
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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.
Tried this recipe? Mention @MaisonMarmite or tag #MaisonMarmite
A recipe proposed by Maison Marmite