Baked Raspberry Lemon Donuts Recipe 425 Food

LEMON & RASPBERRY DOUGHNUT PUDDING

Steps:

• Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
• Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
• Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

BAKED RASPBERRY LEMON DONUTS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Lightly oil two donut pans and set them aside. In a large mixing bowl, whisk together the flour, baking powder, and salt. In a small mixing bowl, whisk together 2 tablespoons lemon juice, the zest of one lemon, 2 tablespoons canola oil, 1⁄2 cup sugar, and milk. Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. Line a large drinking glass with a plastic bag or piping bag with 1⁄2 inch of one corner snipped off. Scoop the batter into the bag until 3⁄4 full. Twist the end so that the batter does not come out the opposite end when squeezed. Pipe the filling into the donut pan about 2/3 of the way full. Make sure to leave the donut holes clear. Bake donuts in preheated oven for 14 minutes, or until slightly golden and a toothpick inserted in the middle comes out with a dry crumb. Transfer to a wire rack to cool completely. Prepare the glaze by whisking together the powdered sugar, raspberry juice, and lemon juice. Dip the tops of the cooled donuts into the glaze and finish with sprinkles. Place the donuts in the refrigerator for 10 minutes to let the glaze harden. Store in an airtight container for up to 3 days.