• Sera Elisabeth

Meyer Lemon Baked Doughnuts


If there's one thing a rainy day brings, it's the desire to bake. This time, the urge was for a light, buttery, lemon baked donut, and this recipe hit the spot.



What you'll need:

6-hole donut pan

Baking spray (I use olive oil or ghee spray)

2 mixing bowls

Lemon Vitality Essential Oil (this will not taste like a lemon donut without it!)


For the Doughnuts:

- 2.5 cups all purpose organic flour (or spelt flour)

- 2.5 tsp baking powder

- 1 teaspoon salt

- 3/4 cup organic granulated sugar

- 5 tsp freshly grated Meyer lemon zest

- 1 stick unsalted butter, melted

- 2 large eggs

- 2 tsp madagascar vanilla extract

- 5 drops Lemon Vitality Essential Oil (I only use Young Living)

- 4 drops Tangerine Vitality Essential Oil (Young Living)

- 1 cup organic half n' half (oat milk, cashew milk, or almond milk with some added coconut cream would work too!)


For the glaze:

2 cups sifted powdered sugar

2 tablespoons oat milk

1/2 teaspoon sea salt

1/2 Meyer lemon, juiced

2 tsp Meyer lemon zest



How to make them:


Preheat oven to 350ºF. Generously grease a doughnut pan with ghee or olive oil spray, and set aside. In a medium bowl, throw in your flour, baking powder, sea salt and mix together. In a separate large bowl, combine the sugar and Meyer lemon zest, using a fork to combine them so there are no chunks. Add in the melted butter and stir until fully combined, then add the two eggs and whisk. Once combined, stir in your vanilla extract. Measure out a cup of your milk of choice - before adding the milk, add your 10 drops of lemon and tangerine essential oils to the milk so it can emulsify. Stir in milk mixture slowly to the other wet ingredients.


Fold the dry ingredients into the wet mixture using a rubber spatula, stirring only until mixture is evenly combined, don't over mix! Spoon the thick batter into the molds of your greased donut pan, but be sure to not fill more than 1/2 or 2/3 of the way full! Bake for 10 minutes, or until you can push your finger onto the donut and it bounces back gently. Remove pan from oven and allow doughnuts to cool for a minute, then transfer to a wire rack. Once cooled, dunk each doughnut into the lemon glaze, and devour!


For the Glaze: In a wide, shallow bowl, combine powdered sugar and milk, and whisk. Then add your lemon juice, and lemon zest and salt; whisk smooth. Carefully dip the fully cooled doughnuts in the glaze, and let rest before eating. Top with powdered sugar for an added effect if you wish!




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