Lemon ‘Easter Nest’ Baked Donuts

I had the idea for these Lemon ‘Easter Nest’ Baked Donuts a couple of months ago, and I’ve patiently waited (something I’m not very good at!) until an appropriate time to make them. Easter eggs are in the shops, Mother’s Day and St Patrick’s Day are behind us, so it’s definitely ok to start baking for Easter in my eyes! These fresh lemon baked donuts are the perfect way to welcome spring with their light pastel colours and even lighter baked texture. Baked donuts are much different to the deep fried kind, their texture is similar to a light cake or I find them quite similar to Madelines too. I’ve topped them with toasted coconut which gives a satisfying crunch against the soft donut base when you bite into it. And you can’t beat some cheeky chocolate eggs in the middle too!

I’ve made a few differeny flavours of Baked Donuts before (Pumpkin, Chocolate & Vanilla) so I used the same basic recipe. I started with 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil, 1 tsp vanilla extract and the zest of 2 lemons.

I poured the wet mixture into the dry mixture and whisked until combined and smooth.

I greased my Wilton donut pan with butter.

I filled each hole with about 3 tbsp of batter and I baked on 160C/325F/Gas Mark 3 for 10-12 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.

I made an icing using 200g icing sugar and the juice of 1 and a half lemons. I wanted the icing to be fairly thick so I added the juice slowly. 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 they 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 perfect way to welcome in Easter!

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Lemon 'Easter Nest' Baked Donuts

Ingredients

  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs
  • 2 tbsp Olive oil
  • 2 Lemon
  • 1 tsp Vanilla extract
  • 200 g Icing sugar
  • Toasted coconut flakes
  • Butter for greasing
  • 2 packs of Mini eggs

Instructions

  1. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together
  2. In a separate bowl mix together the milk, eggs, olive oil, vanilla extract and the zest of the 2 lemons
  3. Pour the wet mixture into the dry mixture and whisk until combined and smooth
  4. Grease the donut pan with butter
  5. Fill each hole with about 3 tbsp of batter and bake on 160C/325F/Gas Mark 3 for 10-12 minutes Gently prise the donuts out of the pan using a spoon and let them cool
  6. 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
 

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