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Photo of Strawberry-lemon baked doughnuts by WW

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.

Notes

If you like, decorate with 50g crushed freeze dried strawberries.

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