19 Servings
~ 10 minutes
- 200g cake flour
- 170g castor sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- Zest of 1 lemon
- ¾ cup buttermilk
- 2 eggs, lightly beaten
- 2 teaspoons butter, melted
- 1 tsp lemon essence
- 1 cup milk
If you’ve ever hesitated making doughnuts because of the kneading involved then this recipe here is made just for you! You don’t need to knead anything here and the best thing is that the doughnuts are not deep fried but baked, which is a plus if you’re not so keen on oily foods. Remember; to make your own buttermilk (as requirement in this current recipe), simply put 250ml milk in a jug/bowl. Add 1 tbsp apple cider vinegar or lemon juice. Stand for 10 min before use. Alternatively use sour milk such as Lacto, Amasi etc
Equipment needed
- Mixing bowl
- Ring Doughnut tray (see picture below)
- Wooden spoon
- Sieve
- Teaspoon
- Gratter
- Measuring cups
- Measuring scale
Doughnut Instructions
- Get your ingredients together namely 200g cake flour, 170g castor sugar, 2 teaspoons baking powder,¼ teaspoon ground cinnamon, 1 teaspoon salt, Zest of 1 lemon, ¾ cup buttermilk, 2 eggs, lightly beaten,2 teaspoons butter, melted, 1 tsp lemon essence and 1 cup milk
- Preheat oven to 180 degrees Celsius/ Gas Mark 4 and lightly grease doughnut pan, set aside.
- Put sugar, salt and lemon zest into mixing bowl. Sift flour, baking powder and cinnamon into the same mixing bowl.
- Add the wet ingredients, i.e. buttermilk, essence, eggs and butter. Beat until just combined.
- Fill each doughnut cup approximately 3/4 full.
Bake in preheat oven for 10 minutes or until skewer comes out clean when inserted. Let cool in pan 4-5 minutes before removing. - Roll each doughnut in the castor sugar and enjoy!
They last a few days in an airtight container or a few weeks in the freezer, without the glaze.
