Baked Lemon Glazed Mini Doughnuts

So, I was browsing around Sur la Table a few months ago, minding my own business, when suddenly, through no fault of my own, a jar of bright pink baking decorations grabbed me by the sleeve and demanded that I purchase it.  I tried to explain that I don't usually do much with cute, sprinkle-laden sweets but it would not hear it and forced its way into my cart.  So I brought it home and parked it in my little baking cupboard to cool its heels over the winter while I wondered what on earth I would do with it.

Now that spring is here (I'm kidding, of course.  Spring is boycotting New York this year.) and Easter is this Sunday, I'd been thinking about baking something light and lemony.  Spring makes me think of tulips (currently buried under snow) and pastel colors and bright flavors.  Aha, I thought.  I will bake lemon doughnuts with lemon icing and I will sprinkle them with those pink baking decorations!

Lots of fresh lemon zest gave these doughnuts a wonderful citrus flavor without any of the harshness that I think can sometimes result from lemon juice or extracts.  The aroma alone was pretty enticing.  And, of course, I would never give you a recipe without doing thorough taste tests for quality control purposes.  Let's just say that these doughnuts went through a LOT of quality control.  Enjoy!



Ingredients
1 Cup all purpose flour
1/3 Cup sugar
1 Teaspoon baking powder
Zest of 1 lemon, divided
1/2 Teaspoon salt
1 Teaspoon vanilla
1 Egg
1 Tablespoon unsalted butter, melted
1/2 Cup buttermilk

Glaze:
2 Tablespoons unsalted butter, melted
1/2 Cup powdered sugar
2 Tablespoon milk
Lemon zest (see below)
Sprinkles or other baking decorations (optional)

In a bowl, mix together the flour, sugar, baking powder and salt.  In a separate bowl, whisk together the vanilla, egg, melted butter and buttermilk.  Zest the entire lemon and add 3/4 of it to the egg mixture.  Add the dry ingredients into the wet and mix until thoroughly combined.

Spray a mini doughnut pan with non-stick cooking spray and fill each cavity about 2/3 full.  Note that if you fill them more, the doughnuts will rise above the pan and look more like mini muffins than doughnuts.  Bake in a pre-heated 375 degree oven for 10 - 11 minutes.  The doughnuts will not be very brown but they should be springy to the touch.  Allow them to cool in the pan for about 5 minutes before turning them out.

While they're baking, make the glaze by combining the melted butter, milk, powdered sugar and remaining lemon zest in a bowl.  Whisk until smooth.  When the doughnuts have cooled, dip each one about half way into the glaze and place on a rack or plate to set.  Sprinkle with baking decorations, if desired.  Makes 24 mini doughnuts.