Lemon Larceny (The Donut Mysteries) (29 page)

Yields around
a dozen donuts
.

EASY LEMON DONUTS OR HOLES

Sometimes I don’t have time to make a recipe, but
I’m still craving a taste of lemon.
 
That’s when the premade biscuit doughs really come in handy.
 
It’s amazing how many different donuts
you can make with one of these, so I always try to keep some on hand in my
fridge.
 
While the donut itself
won’t be lemony, the glaze certainly is.
 
In this recipe, the donut is merely a delivery system for the glaze!
 
You can use the lemon glaze recipe
above, or try a simple lemon sugar topping like the one listed below.
 
If you’re feeling extra adventurous, try
both on the same donut!

Ingredients

1 can biscuit dough (I like Pillsbury Grands)

Lemon Sugar Topping

1 cup granulated sugar
1 tablespoon lemon zest

1 quart Canola or Peanut oil for frying

Directions

Preheat the oil to 350 degrees F.
 
Form the dough into balls or cut using a
donut cutter, then mix the lemon zest with the sugar until it’s
incorporated.
 
When the oil reaches
the proper temperature, add your donuts, being careful not to overcrowd the
pan.
 
Cook for 3-6 minutes, turning
halfway through the process until the donuts are golden brown.
 
Remove and drain for a few minutes, then
add the lemon glaze or lemon sugar topping while the donuts are still warm.

Makes about 4-10 donuts or holes.

DOUBLE LEMON GLAZED DONUTS

These donuts pack a double punch of lemon flavor,
both in the dough and the glaze.
 
I
love using the zest as well as the freshly squeezed lemon juice in my recipes
whenever possible.
 
Not only does it
appeal to my frugal nature to use as much of the lemon as I can, but I really
like the texture the zest brings to the donut, both in the batter and the
glaze.
 

Ingredients

1 1/2 cups all purpose unbleached flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt

1/2 cup buttermilk
1/2 cup canola oil
1 egg, lightly beaten
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
1/2 teaspoon vanilla or lemon extract

Glaze
2 cups confectioner’s sugar
2 tablespoons whole milk (2% or 1% will do as well)
2 teaspoons fresh lemon juice
2 teaspoons fresh lemon zest

Instructions
Heat the oven to 350 degrees F.
 
In
a large bowl, mix the flour, sugar, baking powder, and salt.
 
In a separate bowl, mix the buttermilk,
canola oil, beaten egg, lemon juice, lemon zest, and vanilla or lemon
extract.
 
Slowly add the dry
ingredients to the wet, mixing thoroughly.
 
Coat your donut pan with non-stick vegetable spray and fill each donut
well half to three quarters full.
 
Bake until the donuts are golden brown, approximately 8-12 minutes,
depending on your oven.
 
Remove the
donuts onto a wire rack.
 
While they
are cooling, in a separate bowl, mix the confectioner’s sugar, milk, lemon
juice, and lemon zest until it is well incorporated.
 
Now dip the donuts in the glaze or
drizzle them with the mix, wait until the glaze sets, and then enjoy!

Makes 8-12 donuts.

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