We have made it to Valentine’s weekend 2021. You feeling the love or not so much these days? I hear ya. This groundhog day sure is getting old. And as we approach that day, when everything changed last year, for me at least, my heart races a little faster wondering how much longer all of this will continue.
But, as so many others are trudging on with such resilience and light, I am motivated too as well. And for me, much of that push I need, comes from the satisfaction I get from creating something in the kitchen and sharing it with others. And while I don’t get to see the smiles on their faces these days enjoying my treats, I know it’s there from the love received after.
Today’s recipe for these Meyer Lemon Baked Donuts with Vanilla-Blood Orange Glaze are one of said treats. The kind that brings the biggest smiles to it’s recipients. Not to mention oohs and ahhhs. They are light, full of citrus brightness, baked not fried (yay) and have the perfect compliment of a glaze all over the tops. The light pink shade, colored naturally from the blood orange juice, is perfect for the season, and the sprinkles, well, just add to the fun. And have a nice texture hit too.
I love these. My kids love these. And anybody who tries them has agreed so far too. And you know one of my favorite things about them? Besides their taste and good looks?
The batter is a one bowl wonder. No machines. You just need a whisk and a spatula. A donut baking pan. And you’re ready to go. The ingredients are basic- flour, sugar, baking powder, salt, eggs, milk, and a little melted butter and oil. Then of course the Meyer lemon. (A regular lemon will do the trick too.)
And the glaze is even more minimal. Powdered sugar, milk, vanilla, salt and a little blood orange juice for that wonderful color. Don’t have blood oranges. No worries. Sub with a little more milk, a little lemon juice and vanilla or a combo of the three. If you want the pink, a tiny amount of food coloring will do the trick.
These aren’t picky, but rather versatile and just begging to be whipped up this weekend. If you don’t have a donut baking pan, I highly suggest one if you like to bake. They’re such a fun treat and the fact that they aren’t fried means you can enjoy them with a little less guilt and made in a much quicker amount of time. And one of my fav factors- much easier clean-up than a fry session.
I really hope you’ll give these a try. If not this weekend, then perhaps soon before Meyer lemon season bids adieu. Or as my dad, who I miss so dearly, would say, Meyers lemon season. That one always makes me smile.
As do you, for being here, following along and continuing to support me on this journey. I wish you a weekend filled with love and lots of treats, both savory and sweet.
Meyer Lemon Baked Donuts with Vanilla-Blood Orange Glaze
Ingredients
- 2 cups (256g) all-purpose flour
- 3/4 cup + 2tbsps (175g) granulated sugar
- 2 tsps baking powder
- 3/4 tsp kosher salt
- zest of 1 meyer lemon
- 2 lg eggs, room temperature, lightly whisked
- 1 cup (8oz) milk, room temperature
- 1/4 cup Meyer lemon juice
- 1 tbsp canola oil (or other neutral oil)
- 1 tbsp (14g) unsalted butter, melted
Vanilla-Blood Orange Glaze
- 2 cups (250g) confectioner's sugar
- pinch kosher salt
- 2 tbsps milk
- 2 tsps pure vanilla extract
- 2-4 tbsps blood orange juice
Instructions
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Preheat the oven to 350F/ 180C and coat the donut pans with baking spray.
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Add the flour, granulated sugar, baking powder, salt and lemon zest to a large bowl. Stir to combine.
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Make a well in the center of the dry ingredients, then add the whisked eggs, milk, Meyer lemon juice, oil and melted butter to the bowl. Begin by whisking to incorporate, then switch to a spatula to gently fold the rest together just until the ingredients are combined. Do not overmix.
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Place the batter into a piping bag, large ziploc bag, or even a measuring cup. Snip off the tip of the bag with a scissors. And pipe or carefully pour the batter into the wells of the pan, filling each about 3/4's full. (If you have batter left over, reserve it and repeat for another batch once the pans are out of the oven.)
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Bake the donuts for 8-10 minutes then let them rest for 5 minutes in the pan, before removing them & placing on a cooling rack. Let all of the donuts cool while making the glaze.
To make the Vanilla-Blood Orange Glaze
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In a medium bowl, combine the confectioners' sugar, salt, milk, vanilla and 2 tbsps of the blood orange juice. Stir until smooth, adding more blood orange juice as needed needed. (If you don't have blood orange juice, you can use more milk & a touch of pink food coloring if desired.)
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Once the donuts have cooled, but are ever-so-slightly still warm, dip the donuts into the glaze and set them on a wire rack placed over parchment paper. If adding sprinkles, do so immediately or the glaze will set. Or, after all are dipped, use any extra glaze to add a little drizzle where you want the sprinkles to be.
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The donuts are best fresh, the day they are made. Store any leftovers if needed in an airtight container in the refrigerator.
Recipe Notes
*Regular lemon juice can be used in place of Meyer lemon.
*More milk can be added to the glaze if you don’t have blood oranges. Just use a touch of pink food coloring if you desire.
