Lemon Cardamom Baked Doughnuts Food
HOMEMADE LEMON DOUGHNUTS
Steps:
- Preheat fryer to 375 degrees F. with canola oil.
- In a medium sized bowl, cream together shortening, mascarpone and sugar. In a measuring cup mix together buttermilk, egg, vanilla, lemon juice and zest. Slowly beat in egg mixture. Once well blended slowly add flour, baking soda, baking powder and salt.
- Roll dough out on a floured surface until 1/3-inch thick. Punch out doughnuts with a 1 1/2-inch biscuit cutter or donut cutter. Let stand 10 minutes. Fry until golden. Remove from fryer and dust with powdered sugar. Serve with fresh berries.
LEMON CARDAMOM BAKED DOUGHNUTS
Delicious and light baked doughnuts tossed in cardamom sugar.
Provided by foodnessgracious
Categories Breakfast
Time 17m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Spray your doughnut pan generously with a non stick spray.
- In a small bowl combine the flour and baking soda and set aside.
- In a larger bowl, whisk together the apple sauce, buttermilk, sugar, oil, vanilla, lemon extract and zest.
- Add the flour to the wet ingredients and mix gently until well combined and no lumps are visible.
- Fill each doughnut space in the pan leaving a small space from the top. I like to use a piping bag for this part.
- Place the doughnuts into the oven and bake for 12-14 minutes.
- Let the doughnuts cool for 5 minutes before carefully flipping the pan on its side to release the doughnuts from their space.
- Mix the sugar and cardamom together on a plate.
- Toss each doughnut in the sugar and serve while warm for the best flavor.
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- Preheat oven to 400 degrees and grease a 6-count donut pan with baking spray well. Set aside (the recipe makes about 6-7 donuts).
- In a bowl, mix flour, sugar, baking powder, salt, and lemon zest together. Make a well in the center of the dry ingredients.
- Whisk powdered sugar, lemon zest (if using), and 2 Tbsp of lemon juice together in a bowl wide enough to dip each donut in. If the glaze is too thick, add in the remaining Tbsp of lemon juice to thin it out.
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- Prepare ricotta beignets: In a bowl, mix the ricotta, eggs, sugar and lemon until well combined. In a seperate bowl, whisk together the flour, baking powder, and salt. Using a spatula, fold the dry ingredients gently into the ricotta mixture until just combined. Refrigerate the batter while you prepare the lemon-cardamom sugar and lemon glaze.
- Prepare lemon-cardamom sugar: Place the sugar in a bowl and add the zest of one lemon. Using your fingertips, rub the sugar and lemon zest together until very fragrant. Add the cardamom and mix until combined.
- Prepare glaze: In a separate bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth and thick. Set aside.
- Line a baking sheet or large plate with paper towels. Using a candy thermometer, heat the oil in a medium (3-4 quart) saucepan over medium-high heat until the temperature reaches 350 degrees Fahrenheit. Remove the beignet batter from the fridge. Using a medium ice-cream or cookie scoop (and a spoon), scoop the beignet and drop the batter gently into the hot frying oil–frying only 2 to 3 beignets at a time (do not crowd the pan, as it will cause the frying oil temperature to drop quickly).
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