Saturday, 29 June 2013

hotpolkadot.com cherry lemon mini doughnuts


makes 36

for the doughnuts:
115g unsalted butter
225g granulated sugar
zest of 1 lemon
2 eggs
120ml cherry juice (170g pitted cherries then blended and strained)
225g flour
1 tsp baking powder
1 tsp salt

for the icing:
3 tbsp lemon juice
3 tbsp cherry juice (5 pitted cherries then blended and strained)
150g icing sugar
note: when blending the cherries, it's important to strain it and incorporate it into the batter or glaze right away - leaving it even a few minutes will cause it to oxidize and turn a brownish-purple which isn't very appetizing
  • oven 200c
  • cream together the butter, sugar and lemon zest 
  • add the eggs
  • mix in the 120ml cup of cherry juice
  • stir in flour, baking powder and salt
  • fill doughnut circles 3/4 full
  • bake them for about 5 minutes or until the edges are a light golden brown and the tops are matt and springy to the touch
  • leave to cool
  • ice

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