Fresh lemon juice, zest, and finely diced strawberries flavor these baked doughnuts. The recipe makes six.
Ingredients
- 1 egg
- 2 tablespoons sugar
- ¼ cup milk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ¾ cup flour
- 1 teaspoon baking powder
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ⅓ cup fresh strawberries, diced into very small pieces
- Cooking spray
- Confectioners’ sugar, optional, for a light dusting
Instructions
- Preheat the oven to 350°F. Coat a regular six-cavity doughnut pan with cooking spray.
- Whisk the egg with the sugar in a bowl.
- Add the milk, lemon juice, and vanilla. Stir well.
- Mix in the flour, baking powder, salt, and lemon zest.
- Fold in the finely diced strawberries.
- Divide the batter among the six prepared cavities. If desired, transfer the batter to a zip-top bag, snip one corner, and pipe it into the pan.
- Bake for 16 minutes, until the centers contain no wet batter and reach 160°F (71°C).
- Let the doughnuts cool. Run a knife gently around the edges to remove them from the pan.
- Dust lightly with confectioners’ sugar if desired.
Yield
Makes 6 doughnuts.
