Strawberry-lemon baked doughnuts
4
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Egg, whole, raw
1 large, raw
Granulated sugar
30 g
Skimmed Milk
60 ml
Lemon Juice, Fresh
2 tablespoon(s)
Vanilla Extract
1 teaspoon(s), level
Plain White Flour
90 g
Lemon
1 zest(s) of 1
Baking powder
1 teaspoon(s), level
Salt
½ teaspoon(s)
Strawberries
50 g, hulled and finely chopped
Icing Sugar
1 tablespoon(s)
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a nonstick 6-hole doughnut tin with cooking spray and set aside.
2
In a large bowl, whisk together the egg and granulated sugar, then whisk in the milk, lemon juice and vanilla extract until combined.
3
Stir in the flour, lemon zest, baking powder and salt, then gently fold in the strawberries until fully combined.
4
Carefully spoon the batter into a piping bag fitted with a plain nozzle, and pipe the mixture into the prepared tin. Bake for 15 minutes, until a skewer inserted into the doughnuts comes out clean. Set aside to cool slightly in the tin.
5
Using a knife, release the doughnuts from the tin and transfer to a wire rack to cool completely. Dust with the icing sugar to decorate.
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