Baked Earl Grey Donuts with a Double Lemon Glaze
It’s 2017, so of course the first recipe I’m giving you is donuts. THEY’RE BAKED, so they’re healthy … right? If nothing else you can claim you are embracing the act of fika (the Swedish act of having coffee plus little sandwiches or pastries, which: WINNING) wholeheartedly this year.
The best part about these donuts (other than the utterly delightful citrus taste) is the IMPACT they make. I mean: don’t they look LOVERLY?
Don’t let anyone ever tell you taking the extra step to make something look pretty isn’t worth it. It is. It really, really, REALLY is. Wowing people with a few simple extra steps: yes, always do the thing.
If you’re not a donut person, or want something a bit more healthy for breakfast, never fear: I got you (and no, my obsession with farro has not died down one bit).
Sidebar One: I am working this year on not being hard on myself: about what I do, what I eat, how I look, if I make it to they gym, the state of my office … if you’re anything like me you are your own worse enemy. I spent a lot of time in my own head, freaking myself out in 2016. It wasn’t healthy. I was aware it was happening, and yet I couldn’t stop. I have amazing friends who kept me grounded through kind words, encouragement, and manual labor (many hours have been spent beautifying my bff’s house). This year I want to be as kind to myself as I am to others.
Sidebar Two: I am doing the #52ListProject this year (because lists are my JAM) – anyone else out there participating?
Note: if you want to decorate your donuts with sugared rosemary you can follow the directions found here.
Baked Earl Grey Donut with a Double Lemon Glaze
2 cups flour
½ cup sugar
¼ cup brown sugar
2 tsp baking powder
1 tsp salt
2 Earl Grey tea bags
½ cup + 2 TBSP milk
¼ cup sour cream
2 eggs, beaten
For the lemon glaze:
zest from 1 lemon
juice from 2 lemons
1.5 cups + 2 TBSP powdered sugar
Preheat the oven to 325F. Spray donut pan with cooking spray.
Combine flour, sugars, baking powder, contents of tea bags, and salt in a large bowl. Add milk, sour cream, and eggs. Mix until fully combined.
Fill each donut cup about 3/4 full. Bake for 10-12 minutes until the donut springs back when touched. Note: they don’t really brown, hence the all important poke test.
Allow to cool for 5 minutes before removing from pan (flipping the pan over a wire rack usually does the trick).
For the double lemon glaze: slowly mix the lemon zest and lemon juice with powdered sugar in a shallow bowl. Dip each donut in the glaze and let dry on a wire rack (if you’re decorating your donuts with sugared rosemary now is the time to do it – gently press into the glaze while wet).
If you decide to give these delicious donuts a try, let us know how they were. What do you think about making your food not only taste good, but look good too?2