About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 45 mins

Chocolate-Covered Katie
Makes 6 doughnuts

per glazed doughnut
Calories 130 Fat 6 grams
Fiber 3 grams Carbs 17 grams
Protein 3 grams Weight Watchers
PointsPlus Value 3

*For gluten-free doughnuts, substitute Bob’s Red Mill gluten-free all-purpose flour for the flour, and add 1⁄2 teaspoon
xanthan gum with the flour.

Posted by Grand Central Publishing • Published 5th April 2015 • See Grand Central Publishing's 6 projects » © 2024 Katie Higgins / Grand Central Publishing · Reproduced with permission. · Recipes from CHOCOLATE COVERED KATIE by Katie Higgins. Copyright 2015 (c) by Katie Higgins. Used with permission by Grand Central Life & Style. All rights reserved. Photography by Lara Ferroni.

Print • Embed

Alyssa D. favorited Frosted Lemon Doughnuts 28 Sep 21:57
Lauren H. favorited Frosted Lemon Doughnuts 20 Jun 14:42
RareJewel favorited Frosted Lemon Doughnuts 31 May 22:48
bonii.thomson favorited Frosted Lemon Doughnuts 21 Apr 18:58
birds_sing favorited Frosted Lemon Doughnuts 19 Apr 23:32
dean -. favorited Frosted Lemon Doughnuts 19 Apr 00:52
KelliDroze added Frosted Lemon Doughnuts to Breakfast 18 Apr 01:02
Grand Central Publishing published her project Frosted Lemon Doughnuts 05 Apr 06:00

Step 1
Preheat the oven to 350 degrees F.
Step 2
Lightly grease a doughnut pan and set aside.
Step 3
In a small mixing bowl, whisk together the milk, lemon zest, lemon juice, vanilla extract, and oil.
Step 4
Let sit at room temperature for at least 5 minutes.
Step 5
In a medium mixing bowl, combine all remaining ingredients and stir very well.
Step 6
Pour wet ingredients into dry and stir until just evenly mixed.
Step 7
Portion the batter evenly among 6 doughnut molds so that each is about two-thirds full.
Step 8
Bake for 15 minutes, until doughnuts have risen and a toothpick inserted into one comes out clean.
Step 9
Take out of the oven and allow to cool for 10 minutes before removing from the pan.
Step 10
Frost with glaze icing.