Mini lemon doughnuts
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
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
Lemon
1 zest(s) of 1
Salt
1 pinch
0% fat natural Greek yogurt
75 g
Skimmed Milk
25 ml
Egg, whole, raw
1 medium, raw, beaten
Honey
2 tablespoon(s), level
0% fat natural Greek yogurt
1 tablespoon(s)
Icing Sugar
1 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Lemon
½ zest(s) of 1, optional
Instructions
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.
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