Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Fluffy Lemon Donuts from the Oven - photo 1
← Recipes

Fluffy Lemon Donuts from the Oven

Desserts Cakes and Bakes Desserts for Kids 45 min Easy 4 wyświetleń ~19.72 PLN - (0)
Rate:
(0)

Description

Discover a lighter, yet equally delicious version of classic Polish doughnuts! Our recipe for fluffy lemon doughnuts from the oven is the perfect solution for those who love sweets but want to avoid deep frying. These delicate, cake-like doughnuts have a soft, moist texture reminiscent of the best cupcakes, and the addition of fresh lemon zest gives them a refreshing, citrus aroma. The whole thing is topped with a simple yet elegant lemon glaze that perfectly balances the sweetness of the cake. They are incredibly easy and quick to prepare – no rising or complicated shaping required. They are perfect for an afternoon snack, a sweet breakfast, a children's party, or as a healthier alternative for Fat Thursday. Serve them with a glass of milk, a cup of coffee, or your favorite tea to fully enjoy their homemade flavor.

Składniki (13)

Servings:
6
  • Mąka pszenna tortowa (typ 450) 250 g
  • Cukier biały drobny 150 g
  • Baking powder 10 g
  • Egg 1 szt.
  • Buttermilk 180 g
  • Butter 60 g
  • Vanilla extract 5 g
  • Powdered sugar 200 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Skórka otarta z cytryny 5 g
  • ✨ Opcjonalne
  • Coconut flakes 30 g
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~19.72 PLN (3.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Start by preparing the oven and the pan. Set the oven to 180°C with the top and bottom heating function. Prepare a special donut baking pan (with holes). Thoroughly grease each cavity using a kitchen brush and melted butter, then gently dust with flour. Shake off the excess flour by turning the pan upside down and tapping its bottom. This will ensure that the donuts come out of the pan easily after baking.

Ingredients: Butter, Mąka pszenna tortowa (typ 450)
The best option is a metal pan with a non-stick coating. Alternatively, you can use a silicone mold, which usually doesn't need to be greased. If you don't have a brush, you can use a piece of paper towel to spread the fat.

Dough for doughnuts

2

In a large bowl, combine the dry ingredients. Add the flour, sugar, baking powder, and salt. If you are using optional nutmeg, add it now. Take a large whisk and mix vigorously for about 30 seconds. This simple step will not only thoroughly combine the ingredients but also aerate the flour, contributing to the lightness of the final baked good.

Ingredients: Mąka pszenna tortowa (typ 450), Cukier biały drobny, Baking powder, Salt, Nutmeg
Use a large bowl to have the freedom to mix without spilling. Sifting the flour through a sieve before mixing is an extra step that guarantees no lumps and even more fluffiness.
3

In a second, smaller bowl, prepare the mixture of wet ingredients. Crack the egg and beat it with a fork or a small whisk until the white and yolk are combined. Then pour in the buttermilk, the cooled melted butter, the vanilla extract, and add the freshly grated lemon zest. Gently mix everything together, just until the ingredients are combined into a smooth, liquid mixture.

Ingredients: Egg, Buttermilk, Butter, Vanilla extract, Skórka otarta z cytryny
Remember that the melted butter should not be hot, as it could curdle the egg. Taking the egg and buttermilk out of the fridge 30 minutes before starting will allow them to reach room temperature, which will make it easier to combine the ingredients.
4

Now combine the contents of both bowls. Pour the entire mixture of wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently mix, making motions from the bottom of the bowl upwards. Mix only until the ingredients are combined and no dry flour is visible. There should be small lumps remaining – this is normal.

THE MOST IMPORTANT STEP: Do not mix the dough too long! Overmixing activates the gluten in the flour, which will make the donuts tough and chewy instead of fluffy. A dozen strokes with a spatula are more than enough.

Shaping and Baking

5

Transfer the batter to the prepared pan. To do this cleanly and efficiently, place the batter in a piping bag with a large round tip or a sturdy ziplock bag. Cut off one corner of the bag to create an opening about 1.5 cm in diameter. Squeeze the batter evenly into each cavity in the pan, filling them to about 2/3 full. The batter will rise during baking.

If you don't have a piping bag or a plastic bag, you can use two small teaspoons to place the dough. It will require a bit more patience, but the result will be just as good. Try not to dirty the middle 'chimney' in the mold.
6

Place the mold in the preheated oven and bake for 12-15 minutes. The doughnuts are ready when they have risen and their tops are lightly golden and springy to the touch. To ensure they are baked, you can insert a wooden skewer into the center of one of them – if it comes out dry, the doughnuts are ready.

Every oven bakes a little differently, so start checking the donuts after 12 minutes. Be careful not to overbake them, as they will become dry.
7

After removing from the oven, leave the donuts in the pan for about 5 minutes. This will allow them to cool slightly and stabilize their structure. Then, carefully transfer them to a metal cooling rack. Leave them on the rack until completely cooled. This is crucial for the icing to spread nicely on them and not run off.

To remove the doughnuts, you can gently lift their edges with a silicone spatula or a butter knife. Cooling on a rack allows air circulation from all sides, which prevents the bottoms from getting 'soggy'.

Icing and decoration

8

While the doughnuts are cooling, prepare the icing. In a small bowl, sift in the powdered sugar. Gradually, tablespoon by tablespoon, add freshly squeezed lemon juice, while constantly whisking. Mix vigorously until you achieve a smooth, thick, but still pourable icing without any lumps. The consistency should resemble thick cream.

Ingredients: Powdered sugar, Lemon juice
If the icing is too thick, add a few drops of lemon juice. If it is too runny, add a little powdered sugar. Sifting the powdered sugar is very important to avoid lumps in the icing.
9

Decorate the donuts. Make sure they are completely cool. Gently grab each donut and dip the top into a bowl of icing. Slightly twist it to ensure the icing covers the entire surface, then lift it out and let the excess icing drip back into the bowl. Place the iced donuts back on the rack.

It's a good idea to place a sheet of parchment paper or aluminum foil under the cooling rack. It will catch any excess icing, making cleanup much easier.
10

Add the topping. Immediately after glazing each doughnut, while the icing is still wet, sprinkle it with optional coconut flakes. Leave the doughnuts on a rack for at least 15-20 minutes so the icing can set and create an appetizing crust. After this time, they are ready to serve.

Ingredients: Coconut flakes
If you want to toast the coconut flakes, heat a dry skillet over medium heat, add the flakes, and toast for 1-2 minutes, stirring constantly, until they become golden and start to smell. Be careful, as they can burn very easily!

Fun Fact

💡

The name 'oponki' comes from their shape resembling a small tire. Traditionally, they were made from a dough based on cottage cheese and deep-fried. The baked version is a modern interpretation that has gained popularity due to its simplicity and lower calorie content.

Best for

Podwieczorek Słodkie śniadanie Przyjęcie dla dzieci Tłusty Czwartek w wersji light

Tips

🍽️ Serving

Oponki taste best on the day they are made, when they are fresh and fluffy. Serve them on a platter or a large plate. They pair wonderfully with coffee, tea, cocoa, or a glass of cold milk. You can also serve them with a portion of fresh fruit, such as raspberries or blueberries, to balance the sweetness.

🥡 Storage

If there are any doughnuts left, store them in an airtight container at room temperature for up to 2 days. The glaze may become a bit sticky, but the taste will remain delicious. Freezing them is not recommended, especially after glazing.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Christmas Gingerbread Cake with Orange-Cream Cheese Frosting and Chocolate Glaze 150 min

Christmas Gingerbread Cake with Orange-Cre...

Cakes and Bakes
Raspberry-Vanilla Strips with Puff Pastry 45 min

Raspberry-Vanilla Strips with Puff Pastry

Cakes and Bakes
Blogger's Cake: Pixel Sponge with Vanilla-Caramel Cream and Crispy Chocolate Layer 90 min

Blogger's Cake: Pixel Sponge with Vanilla-...

Cakes and Bakes
Challah with Peanut Butter and Chocolate Crumble 180 min

Challah with Peanut Butter and Chocolate C...

Cakes and Bakes
Creamy vanilla ice cream with salted caramel and toasted pecans (no machine) 60 min

Creamy vanilla ice cream with salted caram...

Desserts
Cappuccino Cake 'Velvet Cloud' 90 min

Cappuccino Cake 'Velvet Cloud'

Cakes and Bakes

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts for Kids
Desserts for Kids in: For Kids

Desserts for kids are sweet treats without guilt - less sugar, more flavor. Banana ice cream without sugar - frozen bananas blended to a creamy consistency. Chocolate mousse with avocado - creamy and healthy. Vanilla pudding with fruit - a childhood classic. Carrot and apple muffins - hidden vege...

See all recipes in this category
Breakfasts
Breakfasts

Breakfast is the most important meal of the day - energy for a good start and a tasty morning. Scrambled eggs, fried eggs, poached eggs, and omelets - protein classics. Oatmeal with fruits, nuts, and honey - a healthy and filling fit breakfast. American pancakes and French crepes - a sweet start ...

See all recipes in this category
Reklama