Lemon and Blueberry Baked Donuts
Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Quantity: 16 donuts
Ingredients
1/4 cup (70ml) light vegetable oil
1 cup (240ml) non-dairy milk
1/2 cup (120g) vegan yoghurt
1 lemon – grated zest and juice
2 cups (330g) plain flour
1 cup (200g) golden caster sugar – or sub with regular caster sugar
1 + 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 cup (150g) blueberries – fresh or frozen
Equipment:
Donut moulds – I used these silicon moulds
Disposable piping bags
Instructions
- Preheat your oven to 180 Fan / 200 C / 400 F and lightly brush some oil round each of the recesses in your donut moulds. If using silicon moulds place them on baking trays for support
- In a small bowl or jug whisk together the oil, milk, yoghurt, grated lemon zest and juice
- In a large bowl whisk or stir together the flour, sugar, baking powder and bicarb
- Add the wet ingredients to the bowl of dry and stir or whisk until well mixed - stir up from the bottom of the bowl making sure there are no flour pockets remaining
- Spoon the batter into a piping bag, snip the end off - you only need a smallish hole - and pipe the batter into the moulds, filling each one roughly 2/3 full
- Bake for 20 minutes until puffed and golden and springy to the touch
- Allow to cool for 5-10 minutes before carefully removing from the moulds onto a cooling rack
- Eat immediately while still warm or allow to cool and store in an airtight container either at room temperature or in the fridge
- These donuts can also be frozen - defrost at room temperature. A quick zap in the microwave warms them up a treat too!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/lemon-and-blueberry-baked-donuts/