Lemon Basil Donuts

Meyer lemons are slightly sweeter than regular lemons, and have almost an orange-like note, and these soft, cakey doughnuts capture that true essence. The doughnuts are ensconced in a thin glaze with the faint whisper of fresh, herbal basil. It's a refreshing combination, perfect with a cup of tea.

Amount12

Ingredients & Tools
Instructions

Ingredients

2 cups cake flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
Treatology Flavor Extracts Kit, 8-Piece Food Flavoring
1/4 cup sour cream
1/4 cup confectioners' sugar
vegetable pan spray

Tools
Doughnut Pan, 6-Cavity
Scoop-it Measuring Cups
Scoop-it Measuring Spoons
large bowl
sifter
Mixing spoon
10 x 16 Chrome-Plated Cooling Rack

Instructions

Click to mark complete

Preheat oven to 425°F. Prepare Doughnut Pan with vegetable pan spray.
In large bowl, sift together flour, granulated sugar, baking powder and salt. In small bowl, stir together buttermilk, eggs, melted butter and 1/2 teaspoon Sweet Meyer Lemon Flavor. Add to flour and stir until just combined. Divide batter evenly, filling cavities about 2/3 full.
Bake 7-9 minutes or until tops of doughnuts spring back when touched. Cool in pan on cooling grid 5 minutes; remove from pan to cooling grid and cool 5 minutes. Transfer to cookie sheet.
In small bowl, whisk together sour cream, confectioners’ sugar, and 2 drops Fresh Basil Flavor. Spread a thin coating over top of doughnuts. Bake 2-3 minutes, or until sour cream glaze is set.
Remove from oven. Serve warm.