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Fluffy Vanilla Doughnuts from the Oven with Lemon Glaze - photo 1
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Fluffy Vanilla Doughnuts from the Oven with Lemon Glaze

Desserts Cakes and Bakes Desserts for Kids 50 min Easy 14 wyświetleń ~13.24 PLN - (0)
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Description

Discover a lighter yet equally delicious version of classic doughnuts! Our recipe for fluffy vanilla baked doughnuts is the perfect choice for anyone who loves sweets but is looking for healthier alternatives. Instead of deep-frying, our doughnuts are baked, making them tender, moist on the inside, and significantly lower in calories. The dough, enriched with real vanilla extract, has a deep, aromatic flavor, and its cloud-like texture melts in your mouth. Topped with a refreshing, sweet-and-sour lemon glaze, it perfectly balances the sweetness of the dough. These doughnuts are an excellent idea for an afternoon snack, a sweet breakfast, or a treat for a children's party. They look beautiful, smell amazing, and are surprisingly easy to prepare, even for beginner bakers.

Składniki (12)

Servings:
6
  • Mąka pszenna tortowa (typ 450) 250 g
  • Cukier drobny 80 g
  • Baking powder 10 g
  • Egg 1 szt.
  • 2% Milk 120 ml
  • Butter 45 g
  • Vanilla extract 5 g
  • Powdered sugar 150 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Skórka otarta z cytryny 2 g
  • Colorful sugar sprinkles 2 łyżki
💰 Szacowany koszt dania: ~13.24 PLN (2.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Start by preparing the oven and the pan. Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a special donut baking pan. Thoroughly brush each cavity in the pan with a thin layer of butter using a kitchen brush, then gently dust with flour. Shake out the excess flour by turning the pan upside down and tapping it on the counter. This step will ensure that the donuts come out of the pan easily after baking.

Ingredients: Butter, Mąka pszenna tortowa (typ 450)
Use a silicone brush to evenly spread the fat. If you don't have a donut pan, you can use a muffin pan, filling it to 2/3 of its height - you'll get delicious vanilla cupcakes.
2

In a large bowl, combine the dry ingredients. Place a sieve in the bowl and sift the all-purpose flour and baking powder through it. Then add the granulated sugar and a pinch of salt. Mix everything thoroughly with a whisk to ensure the ingredients are evenly distributed. Sifting aerates the flour and eliminates lumps, which is the secret to a fluffy cake.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Cukier drobny, Salt
Use a large bowl to have enough space for mixing later. A whisk is ideal for combining dry ingredients as it aerates them well.
3

In a second, smaller bowl, prepare the wet ingredients. Crack the egg and beat it with a fork or a small whisk for about 30 seconds, until the yolk and white are combined. Add the milk, melted and slightly cooled butter, and vanilla extract. Mix everything vigorously until you achieve a smooth, liquid mixture.

Ingredients: Egg, 2% Milk, Butter, Vanilla extract
Remember to have the wet ingredients (egg, milk) at room temperature. The melted butter must be cooled so it doesn't cook the egg. Hot butter will ruin the structure of the dough.
4

Now the most important moment: combining the ingredients. Pour all the contents of the bowl with wet ingredients into the bowl with dry ingredients. Using a silicone spatula or wooden spoon, gently mix everything, making movements from the bottom to the top. Mix only until the ingredients are combined and no dry flour is visible. The dough should have a lumpy consistency - that's normal!

IMPORTANT: Do not mix the dough too long! Overmixing activates the gluten in the flour, which will make the donuts tough and chewy, rather than fluffy. A few lumps in the dough are fine.

Baking doughnuts

5

Transfer the dough to the prepared mold. The easiest and cleanest way to do this is with a piping bag. If you don't have one, use a sturdy ziplock bag - fill it with the dough, seal it, and cut off one of the corners. Squeeze the dough into each cavity, filling them to about 3/4 full. This will allow the doughnuts to rise freely without overflowing from the mold.

Alternatively, you can place the dough into the mold using two small teaspoons, but the piping bag method is much quicker and allows for even filling of the cavities.
6

Place the mold in the preheated oven and bake for 12-15 minutes. The donuts are ready when they have slightly risen, are golden at the edges, and their tops feel springy to the touch. To ensure they are baked through, perform the toothpick test – insert a wooden skewer into the thickest part of the donut. If it comes out dry, they are ready.

Every oven bakes 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 firm up slightly and make it easier to remove them. Then carefully transfer them to a metal rack to cool completely. Cooling on a rack ensures air circulation, preventing the bottoms of the donuts from becoming soggy.

Do not decorate warm doughnuts! The icing will run off and won't create a nice layer. They must be completely cold before applying the icing.

Preparation of the icing and decoration

8

While the doughnuts are cooling, prepare the icing. Sift the powdered sugar into a bowl to remove any lumps. Gradually, adding one tablespoon at a time, pour in the freshly squeezed lemon juice, constantly mixing with a whisk. Mix vigorously until you achieve a smooth, thick, yet still pourable icing. The consistency should resemble thick cream. If you like, add grated lemon zest now for a more intense aroma.

Ingredients: Powdered sugar, Lemon juice, Skórka otarta z cytryny
The key is to gradually add the juice. If you add too much at once, the icing may become too runny. If that happens, add more sifted powdered sugar to thicken it.
9

Time to decorate! Place the donuts on a baking paper-lined rack for easier cleanup. Gently pick up each donut and dip the top into a bowl of icing. Slightly twist to ensure the icing evenly coats the surface, then lift and allow the excess to drip back into the bowl. Set the donut back on the rack. If you're using sprinkles, sprinkle them on the donuts immediately before the icing sets. Leave for about 15-20 minutes for the icing to fully harden.

Ingredients: Colorful sugar sprinkles
Work quickly, as the lemon glaze sets quite fast. Dipping is better than brushing, as it creates a perfectly smooth and even surface.

Fun Fact

💡

The first doughnuts with a hole, or donuts, were probably created in the mid-19th century by American captain Hanson Gregory. He claimed that he made a hole in the dough to ensure it cooked better on the inside, which was a problem with traditional round doughnuts.

Best for

Podwieczorek Dziecięce przyjęcie Słodkie śniadanie Poczęstunek do kawy

Tips

🍽️ Serving

Serve the doughnuts on a large platter or wooden board. They look wonderful arranged in a pyramid. They are perfect alongside a glass of cold milk, a cup of latte, or fruit tea. You can also serve them with a scoop of vanilla ice cream for a more decadent dessert.

🥡 Storage

Oponki taste best on the day they are made. If there are any leftovers, store them in an airtight container at room temperature for up to 2 days. Do not store them in the fridge, as they may become hard and dry.

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