This month’s ingredients are: Lemon and Thyme!
The creation of these doughnuts was a test of my patience and perseverance in the kitchen (and The Big Guy‘s willingness to go to the store… twice).
First Round – dough was actual dough, not batter. Way too thick. I baked one off just to make sure it wasn’t going to work… it was terrible.
This was the first test, because I used up the rest of my flour on the first batch and sending TBG out for more flour took for-ev-er. He went to pay a bill before hitting the store and the bill place was busy. Then he runs into an old friend who works at the grocery store we frequent, so they talked for a bit. After, he ran into one of our good friends and they talked for a bit.
I was still hanging out in the kitchen, trying to get things ready for the next attempt, waiting… patiently.
Round Two: Figured out part of what went wrong, so I rearranged some ingredients and tried again, Less thick but still too doughy. I baked one off as a test and while it was okay, it wasn’t what I was looking for. The taste profile was spot on though, so I knew I was headed in the right direction.
This time I was out of baking soda, vanilla, and butter. Ugh! TBG went back to the store (because he’s awesome and it’s one of the many reasons I love him).
I’m sharing Round Three with you. These are amazing. They have a really tangy citrus taste with a pleasantly earthy after taste. Perfect for Spring!
The Goldilocks Tale of Three Doughnuts… ha!
Baked Citrus Doughnuts with Citrus-Thyme Glaze
- 2 ⅔ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ cup butter, melted
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- Zest of one lemon and one lime (or less, to taste)
- Zest of 1 orange, for garnish
Preheat oven to 425° F. Lightly grease two regular-sized doughnut pans.
- Put dry ingredients in a bowl and whisk together.
- In a separate bowl, whisk together butter, oil, and sugar until light and fluffy.
- Add eggs, vanilla, milk, and lemon/lime zest. Whisk until smooth.
- Add dry ingredients to wet a little at a time while whisking.
- Pipe or spoon batter into doughnut pans and bake for 10 minutes. The doughnuts are ready to remove from the oven when a toothpick inserted into them comes out clean.
- Let cool in pan up to 5 minutes then transfer to cooling rack.
- When completely cool, dip into glaze. Garnish with orange zest while glaze is still wet.
- 1 lemon, juiced
- 1 lime, juiced
- ⅓ cup thyme simple syrup (see recipe below)
- 1+ cup powdered sugar
- Over fine mesh sieve, juice lemon and lime into a bowl.
- Add simple syrup.
- Whisk in powdered sugar until it forms a smooth, creamy glaze.
- If your glaze is soupy, add more powdered sugar, a little at a time, until consistency is more like cinnamon roll icing.
Thyme Simple Syrup
- 12 sprigs fresh thyme
- 1 cup sugar
- ½ cup water
- Combine thyme, sugar and water in saucepan.
- Bring to boil and reduce to simmer for 5 minutes.
- Strain out thyme sprigs before using.