I’ve made a few different flavours of Baked Donuts before so I used the same basic recipe. I started with plain flour, baking powder, salt and caster sugar in a bowl.
In a separate bowl I mixed together milk, eggs, oil, vanilla extract and lemon zest.
I poured the wet mixture into the dry mixture and whisked until combined and smooth.
I greased my Wilton donut pan with butter.
Then I filled each hole with about 3 tbsp of batter and I baked for 12 minutes. I pressed the donuts quickly with my finger and if they sprang back I knew they were done.
I gently prised the donuts out of the pan using a spoon and let them cool.
Next I made an icing using icing sugar and lemon juice. I wanted the icing to be fairly thick so I added the juice slowly. Then I spread the icing on top of the donut with a palette knife, then sprinkled the toasted coconut on top and left them to set. I got the toasted coconut from Holland & Barrett. Once they were set I placed three mini eggs in the middle.
Everyone commented on how cute the Lemon Easter Nest Baked Donuts looked and how the citrus flavour was delicious! They are best eaten straight away as the coconut can lose it’s crunch, but they still taste good the next day. The lemon flavour is so fresh and zingy, especially the icing, it goes perfectly with the coconut. The Lemon Easter Nest Baked Donuts are the perfect way to welcome in Easter!
More Mini Eggs recipes…
|Easter Chocolate Cake||Mini Layered Easter Cakes||Chocolate Meringue Easter Nests|
|Easter Nest Cupcakes|
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Lemon 'Easter Nest' Baked Donuts
For the donuts
- Butter for greasing
- 225 g Plain flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 175 g Caster sugar
- 175 ml Milk
- 2 Eggs large
- 2 tbsp Vegetable oil
- 2 Lemons
- 1 tsp Vanilla extract
- 200 g Icing sugar
- Toasted coconut flakes
- 2 packs of Mini eggs
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter
Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together
In a separate bowl mix together the milk, eggs, olive oil, vanilla extract and the zest of the lemons
Pour the wet mixture into the dry mixture and whisk until combined and smooth
Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool
Make an icing by mixing the icing sugar with the juice of 1 and a half of the lemons. Add the juice slowly. Spread the icing on top of the donuts with a palette knife, then sprinkle the toasted coconut on top and leave them to set. Once they are set place three mini eggs in the middle
Recipe adapted from Lakeland.
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