For this recipe, a beautiful lemon cake donut is topped with a dollop of lemon curd and finished with a swirl of meringue frosting in a recreation of the classic pie. Who knew such greatness could exist?

INGREDIENTS

• 2⁄3 cup whole milk
• 2 tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar
• 1 large egg
• 2 tablespoons lemon juice Zest of
• 1 large lemon

FOR TOPPING

• 1⁄3 cup lemon curd

FOR MERINGUE

• 3⁄4 cup plus 1 tablespoon granulated sugar
• 1⁄3 cup water
• 1tablespoon light corn syrup 3 large egg whites

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy, approXimately 1 minute.
4. Add egg, lemon juice, and lemon zest. Beat for 30 seconds, scraping down the bowl as needed.
5. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
6. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
7. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
8. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
9. Generously apply a thick layer of lemon curd on top of the cooled donuts. Set aside. Then, in a small saucepan over medium heat, melt 3⁄4 cup sugar, water, and corn syrup.
10. Bring to a boil, stirring occasionally, until the syrup reaches 230°F on a candy thermometer.
11. While waiting for the syrup to reach the correct temperature, whisk egg whites on medium high speed in a stand mixer until soft peaks form.
12. With mixer still running, add remaining 1 tablespoon sugar, whisking to combine.
13. Once sugar reaches 230°F, remove from heat and, with the stand mixer turned on at medium low speed, slowly pour syrup down the side of the bowl into the egg whites.
14. Raise speed to medium high, and whisk until mixture is completely cool and stiff peaks form. Transfer to a piping bag, or to a Ziploc bag with the tip cut off, and pipe onto the top of the lemon curd.
15. If you have a kitchen torch, slightly brown the tops of the meringue. Serve immediately; these mini donuts do not store well.

Blueberries are known for their sweet bursts of delicious flavor, but when they are combined with the bright citrus flavor of the lemons found here, well, magic happens! These mini donuts go quick, so you might want to consider making more than one batch.

INGREDIENTS

• 2⁄3 cup whole milk
• 2 tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar
• 1 large egg
• 2 tablespoons lemon juice
• Zest of 1 large lemon

FOR ICING

• 11⁄2 cups powdered sugar
• 1⁄4 cup blueberries

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute. Add egg, lemon juice, and lemon zest. Beat for 30 seconds, scraping down the bowl as needed.
4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
6. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
7. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a food processor or blender, purée together powdered sugar and blueberries until a smooth icing forms.
9. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.

Between their polka dot style and their burst of lemon flavor,  these  mini donuts are party ready. Dress up your brunch table with a big pile of these adorable Lemon–Poppy Seed Mini Donuts. Your guests will thank you!

INGREDIENTS

• 2⁄3 cup whole milk
• 2 tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar
• 1 large egg
• Zest of 1 large lemon
• 1 tablespoon poppy seeds

FOR ICING

• 2 tablespoons fresh lemon juice
• 11⁄2 cups powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute.
4. Add egg, lemon zest, and poppy seeds. Beat for 30 seconds, scraping down the bowl as needed.
5. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
6. If using mini donut pans: Carefully fill each donut indentation 3⁄4
7. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
8. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
9. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together lemon juice and powdered sugar until smooth.
10. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

This is a great recipe that you can fill with any type of jelly or jam that you’d like. Try grape jelly to start, and then mix it up with other jellies.

Yields: Makes 12 Donuts.

Ingredients

• 6 ounces of whole milk
• 1 teaspoon of active yeast
• 2 ounces of honey
• 1 egg
• 8 or 9 ounces of bread flour
• 3 ounces of whole wheat flour
• ½ teaspoon of lemon zest
• 2 ounces of unsalted butter (room temperature)
• 2 quarts of vegetable oil
• 20 ounces of jelly

For the Glaze

• 2 cups of confectioners’ sugar
• 1 tablespoon of lemon zest
• 1 teaspoon of fresh lemon juice
• 2 tablespoons of milk

Method of Preparation

• Heat the milk to about 200º F. Set aside to cool to 110º F. Oil a large bowl and set aside.
• In another bowl pour the warm milk and in it dissolve the yeast.
• Add the honey, bread flour, egg, whole wheat flour, butter, and lemon zest. Mix until thoroughly combined. Let rest in the bowl, covered, for about 20 minutes.
• Add salt to the dough and knead for 7 to 10 minutes. It should be slightly sticky.
• Place the dough in the oiled bowl and let it rice in a warm place for 1 or 2 hours, or until doubled in volume.
• Punch the dough down and knead it with your hands for a few seconds. Let the dough rest again for another 20 minutes.
• Roll the dough out onto a lightly floured surface until it is 1/4 –inch thick.
• Cut out 12 dough rounds. Let them rise an additional 30 minutes to an hour, or until they expand about 1 ½ times.
• Put the oil into a heavy-bottomed pot and heat to 350º F.
• Fry the donuts in batches for 2 or 3 minutes on each side. They should be golden brown.
• Remove the donuts to paper towels to drain off the excess oil.
• Let the donuts cool until you can handle them comfortable.
• Place the jelly in the piping bag fitted with a long, narrow tip. Insert the tip into the side of the donut and squeeze the jelly into the donut.
• Whisk the glaze ingredients together until smooth. Add additional milk to thin the glaze if necessary.
• Dip the donuts into the glaze and allow the glaze to set before serving.

Hello friends, welcome to Donuts Recipes. Today we are going to make Air Fryer Donut Holes With Lemon Glaze.

Air fryer donut holes allow you to enjoy the occasional sweet treat without the guilt and excess oil. Mildly flavored and slightly cakey. Best consumed while warm.

Recipe Summary for making Air Fryer Donut Holes With Lemon Glaze

• preparation time: 15 minutes
• cook: 15 minutes
• total: 30 minutes
• Servings: 12

Ingredients for making Air Fryer Donut Holes With Lemon Glaze

• 1 ¼ cups all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• ¼ cup whole milk, or more as needed
• 1 ½ teaspoons vanilla extract
• cooking spray

Lemon Glaze

• 5 tablespoons confectioners’ sugar
• 1 tablespoon fresh lemon juice

Directions for making Air Fryer Donut Holes With Lemon Glaze

1. Combine flour, sugar, baking powder, and salt in a bowl. Add butter and use a fork or pastry cutter to work butter into the flour mixture until it resembles coarse cornmeal.
2. Pour in milk and vanilla and combine until liquid is evenly distributed. Add additional milk, 1 tablespoon at a time, if dough does not come together. Knead dough for 1 to 2 minutes.
3. Preheat an air fryer to 320 degrees F (160 degrees C). Lightly spray the basket with cooking spray.
4. Divide dough into 12 equal portions and set 6 portions into the basket without touching. Lightly spray with cooking spray.
5. Air fry for 5 minutes, lightly spray again, then fry for an additional 2 minutes. Transfer donut holes to a wire rack and repeat with remaining 6 portions.
6. Stir confectioners’ sugar and lemon juice together in a very small bowl until well mixed. Drizzle lemon glaze over the donut holes and serve warm.

Nutrition’s information for making Air Fryer Donut Holes With Lemon Glaze

• Servings Per Recipe: 12
• Calories: 106.5
• % Daily Value *
• protein: 1.6g 3 %
• carbohydrates: 15.6g 5 %
• dietary fiber: 0.4g 1 %
• sugars: 5.5g
• fat: 4.1g 6 %
• saturated fat: 2.5g 13 %
• cholesterol: 10.7mg 4 %
• vitamin a iu: 123.7IU 3 %
• niacin equivalents: 1.1mg 9 %
• vitamin c: 0.6mg 1 %
• folate: 24.4mcg 6 %
• calcium: 31.6mg 3 %
• iron: 0.7mg 4 %
• magnesium: 3.7mg 1 %
• potassium: 24.9mg 1 %
• sodium: 92mg 4 %
• thiamin: 0.1mg 11 %
• calories from fat: 37.2

Hello friends, welcome to Donuts Recipes. Today we are going to make Healthier Lemon Poppy Seed Donuts.

These donuts are made with Swerve® and almond milk. They are baked, rather than fried, which makes them healthier than a regular donut. They are delicious, quick, and very easy to make.

Recipe Summary for Healthier Lemon Poppy Seed Donuts

• preparation time: 20 minutes
• cook: 10 minutes
• additional: 10 minutes
• total: 40 minutes
• Servings: 12

Ingredients for Healthier Lemon Poppy Seed Donuts

• cooking spray

Donuts

• ½ cup granulated sugar substitute (such as Swerve®)
• 2 teaspoons lemon zest (Optional)
• 1 large egg, at room temperature
• 2 ½ tablespoons unsalted butter, melted
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• ½ cup almond milk, at room temperature
• 1 ¼ cups all-purpose flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons poppy seeds

Icing

• 1 ¼ cups powdered sugar substitute (such as Swerve®)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon almond milk, at room temperature
• 1 teaspoon lemon zest (Optional)
• ¼ teaspoon vanilla extract
• ⅛ teaspoon salt

Directions for Healthier Lemon Poppy Seed Donuts

1. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
2. Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
3. Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
4. Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
5. While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl.
6. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.

Nutrition’s information in Healthier Lemon Poppy Seed Donuts

• Servings Per Recipe: 12
• Calories: 88.1
• % Daily Value *
• protein: 2.2g 4 %
• carbohydrates: 39.5g 13 %
• dietary fiber: 0.6g 2 %
• sugars: 0.7g
• fat: 3.7g 6 %
• saturated fat: 1.7g 9 %
• cholesterol: 21.9mg 7 %
• vitamin a iu: 119.9IU 2 %
• niacin equivalents: 1mg 7 %
• vitamin c: 1.8mg 3 %
• folate: 23.3mcg 6 %
• calcium: 64.2mg 6 %
• iron: 0.9mg 5 %
• magnesium: 9.3mg 3 %
• potassium: 43.8mg 1 %
• sodium: 137.8mg 6 %
• thiamin: 0.1mg 12 %
• calories from fat: 33.4