Photo of Mini lemon doughnuts by WW

Mini lemon doughnuts

Points® value
Total Time
20 min
10 min
10 min
Expect a taste explosion when you bite into one of these little beauties. We’ve flavoured our frosting with lemon, but you could try orange or lime, too.


Calorie controlled cooking spray

4 spray(s)

Plain White Flour

100 g

Baking powder

¼ teaspoon(s), level

Bicarbonate of Soda

¼ teaspoon(s), level


1 zest(s) of 1


1 pinch

0% fat natural Greek yogurt

75 g

Skimmed Milk

25 ml

Egg, whole, raw

1 medium, raw, beaten


2 tablespoon(s), level

0% fat natural Greek yogurt

1 tablespoon(s)

Icing Sugar

1 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)


½ zest(s) of 1, optional


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 12-hole mini doughnut tin with cooking spray.
  2. Put the flour, baking powder, bicarbonate of soda, lemon zest and salt in a large bowl. Stir to combine and make a well in the centre.
  3. In a jug, combine the yogurt, milk, egg and honey. Gradually pour this mixture into the flour, stirring to prevent lumps. Spoon into a piping bag fitted with a plain nozzle and pipe into the prepared tin, filling each hole two-thirds full.
  4. Bake for 10 minutes, until risen and golden, then transfer the doughnuts to a cooling rack to cool completely.
  5. Make the glaze: in a bowl, stir together the yogurt, icing sugar and lemon juice until smooth.
  6. Dip the cooled doughnuts in the glaze and return to the wire rack to set – this will take about 10 minutes. Once the glaze is firm, sprinkle over the lemon zest, if you like.