Baked Lemon Donuts

I profess to having a certain fondness for donuts, especially the cake type.  I like those ones much more than the yeast once, although they are also certainly very good and have their place.  But give me a chocolate sour cream or plain sour cream donut over a crueller any day of the week!  Love, Love, LOVE!

As a diabetic, sugary things are off my menu sadly . . .  except for a very rare occasional treat, but I don’t like to punish Todd for my having had a misspent and overindulgent youth and bad genes.  He, thankfully has no problems with any type of food and is a very healthy person for his age and so now and again I bake him a treat, but still somewhat healthy if I can.  Baked donuts are not quite as unhealthy as fried.

Really, all they are for the most part is small muffin types of cakes, baked in donut shaped pans, but shhh . . .  we won’t tell anyone.

These are delicious with lovely lemon flavour from that wonderfully moist buttermilk batter . . .  to that luciously lemony crunchy sugar coating.

Easy to make and easy to eat.  Break out the teapots because you are going to want to enjoy these tender little cakes with a lovely hot drink . . .  but I suppose an ice cold glass of milk would also serve you very well.  The Toddster enjoyed very much, and the leftovers were shared with some very grateful young lads.

Rub the sugar and lemon zest for the coating together well.   Brush the tops of the still warm donuts with melted butter, and then press them into the lemon sugar to coat.  Serve warm or at room temperature.

Note – This recipe works very well divided in half.  I did so as I only had Todd and the Lads to feed.  I think when you weigh your ingredients, halving recipe works much easier.  I also think that you could freeze these without the sugar coating without any problem.

Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/