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Lemon Cardamom Baked Heart Donuts

February 7, 2018

 

These lemon cardamom donuts are a cinch to make (I’m talking like 30 minutes start to finish if you’re organized, unlike me), the only time-consuming part is decorating them to your little heart’s content. Which, for most people, is one or two designs and just knock it out. ORRRR if you’re like me you decorate multiple colors and techniques and go a little nuts.

 

But they’re so delicious, and how cute would this be for your significant other/kids/family members? Or to just eat all by yourself because you can’t stand it?!  

 

 

I used a heart shaped donut pan like this one Or this one, but you can find a regular round-shaped one cheap on amazon or at places like target or Wal-Mart. I am convinced amazon is taking over the entire world and I am completely on board with it, so I included the links to the ones I have at home. Speaking of, did you see the Amazon Alexa superbowl commercial?! HILARIOUS! Best commercial of the entire game, in my opinion. I’d love it if Gordon Ramsey came through my speaker, even if he yelled at me. WORTH IT.

 

 

Anywhoooo, these donuts were my third try at making these perfectly shaped. As for the technique my tips are to fill the donut shapes a little less than halfway full. They will rise A LOT and if you want to keep that fun heart shape then you gotta keep them small. If you don’t care about the shape that much I’d fill them up allllmost halfway and they should puff up a good amount. I also baked this batch for 6 minutes since they’re so small and mini-shaped. Full sized donuts I’d let bake for about 12-15 minutes, but make just a few in the first batch as your tester- so you don’t waste a lot of donut batter trying to find your ovens perfect time/temp like I did.

 

 

Happy Valentines Day to everyone!

 

Lemon Cardamom Heart Baked Donuts

 

1 C. AP Flour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ tsp ground cardamom

1 tbsp lemon zest (approx 1 large lemon’s worth)

1 egg

1/3 C light brown sugar, packed

½ C. Buttermilk

2 tbsp unsalted butter, melted

1 tbsp lemon juice, fresh

 

Glaze:

2 C. Confectioners sugar

1/3 C. Heavy cream or milk

½ tsp vanilla extract

 

Decorations, optional:

Sprinkles

Candy melts

Colored powdered sugar (I get mine from Wilton, available at most craft or hobby stores!)

 

Directions:

  1. Preheat oven to 350 degrees. Spray a donut pan with non-stick spray and set aside.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cardamom and lemon zest,  making sure to separate the pieces of zest equally throughout.

  3. In a medium bowl, whisk  the egg, the brown sugar, buttermilk, melted butter and lemon juice together.

  4. Pour the wet mix over the dry mix in the large bowl, and using a spatula to stir JUST until combined. Be careful not to overmix here, the dough will be very thick- this is normal!

  5. Pour the mixture into either a piping bag or a zip-top bag with a bit of the corner snipped off. You can use a disher here, but I find the piping bag much easier to control. Pipe the batter in each donut cavity, filling up each one about  1/3 to ½  of the way up. This batter will expand a lot when baking, so this is crucial especially if you’re trying to get that heart-shape!

  6. Bake for about 6-8 minutes, being careful not to overbake, especially if making mini-donuts. I’d check after 6 minutes! For regular-sized donuts I’d bake for about 12-15 minutes. The edges will start to turn golden, and shouldn’t appear wet on the top. Check that a toothpick inserted is free of batter when you take it out. Then let cool on a wire rack (I used the toothpick to get the donuts out)

  7. While cooling, make the glaze: Mix the sugar, milk and vanilla together until a viscous glaze forms. Dip the top of each donut into the glaze, and then place back on the rack. Can put sprinkles on them while glaze is still wet, or dust on powdered sugar. To make the marbling effect, separate the glaze into smaller bowls and tint each bowl with whatever color you want to use. On a paper plate or large bowl, pour the main color in first, then drizzle the second color in. Swirl with a toothpick slightly, and then dip the donut in, pulling straight up for the best swirl effect. Place on a cooling rack for the glaze to settle and harden.

 

  • These donuts are best eaten immediately after baking and glazing! They can get too dry afterwards!



 

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