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Summer Lemon Donuts
20 Prep Time
minutes
10 Cook Time
minutes
30 Total Time
minutes
24 Serving
size
Recipe by Goldsboro Elementary School.
Print Recipe
Ingredients
Donut
- ½ tsp berry emulsion
- ½ C + 1 T sugar
- ½ C milk
- 1 C flour, sifted
- 1/3 C blueberries (enough to yield ¼ C smashed)
- 5 T butter
- 1 tsp lemon flavoring
- 1-1/4 tsp baking soda
- 1 egg
- Butter (use for non-stick)
Lemon Mascarpone Icing
- 4 oz mascarpone cheese
- ½ C powdered sugar
- 1 T lemon juice
- ½ tsp lemon flavoring
- ¾ C heavy whipping cream
- Zest of lemon, finely zested
- Pinch of kosher salt
Preparation
- Preheat oven to 325 degrees Fahrenheit.
- To make the berry emulsion, smash up blueberries and 1 T sugar so the blueberries can “sweat” a little allowing the sugar to sweeten them up just a bit. Set them aside.
- Cream butter and ½ C white sugar together. Let it sit.
- Add in remaining ingredients. Mix until well blended.
- Gently fold in the blueberry emulsion using a rubber spatula.
- Grease mini donut pan with butter.
- Scoop the batter into the piping bag (the batter will appear to be thick and sticky) Pipe into the donut pan so they are half full. Bake approximately 10 minutes, monitoring closely.
- While the donuts are baking, in a medium bowl combine the cheese, sugar, juice, flavoring, and zest. Stir together until smooth. Set mixture aside.
- Using an electric mixer beat whipping cream until stiff peaks form, then stop. Do not over mix your heavy cream!
- Once donuts have cooled, place icing into piping bag and top your donuts with fun patterns.
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