Baked Lemon Doughnuts with White Choc Lemon Glaze

A bunch of lemon doughnuts with white chocolate glaze stacked on a plate.

Baked Lemon Doughnuts with White Choc Lemon Glaze

Soft and fluffy doughnuts with a punchy lemon flavour.

Course Dessert, Snack

Cuisine Other

Keyword doughnut, lemon

Prep Time 10

Cook Time 15

Total Time 25

Servings Doughnuts

Calories 129kcal

Author Lauren

Ingredients

Doughnuts

2 small / 2/3 cup ripe bananas (Note 1)
1/4 cup low fat milk (Note 2)
2 tsp maple syrup
1/2 tsp lemon rind, finely grated
2 tsp lemon juice
1 large egg
1 1/2 tbsp chia seeds
1/2 cup wholemeal flour (Note 3)
2 tsp psyllium husk powder (Note 3)
1/2 tsp baking powder

White Choc Lemon Glaze

40 g white chocolate (Note 2)
1 tsp lemon juice
1 tsp extra virgin olive oil, light in flavour

Cups - Metric

Instructions

Preheat oven to 180°C/350°F.
Add the bananas into a medium bowl and mash them into a smooth paste with a fork. Then add the vanilla extract, milk, maple syrup, lemon rind, lemon juice and egg to the bowl.
In a separate, medium bowl, add the chia seeds. Using a fine sieve, sift the wholemeal flour, psyllium husk powder and baking powder into the bowl until only the wheat bran remains. Tip the leftover wheat bran into the bowl and mix well with a whisk.
Pour the dry ingredients into the bowl with the wet ingredients. Gently fold the dry ingredients with a rubber spatula until you can no longer see any flour. Transfer the doughnut mix into a medium snap lock bag. (Note 5)
Grease the doughnut pan (I used a silicon doughnut pan from Kmart) with extra virgin olive oil spray. Cut the corner of the bag and pipe the doughnut mix evenly into the moulds. Lightly coat the back of a metal teaspoon with extra virgin olive oil and smooth the surface of the doughnuts.
Place the doughnut tray into the oven and bake for 15-20 minutes. You can tell they are cooked when an inserted toothpick comes out clean. Once cooked, set the tray aside to cool for 5-10 minutes before removing the doughnuts from the pan.
Add the white chocolate, lemon juice, and extra virgin olive oil to a shallow, microwave-safe bowl. Heat in the microwave for 10 seconds, then stir with a fork. Repeat until the chocolate has completely melted and is smooth.
Place the cake rack over a chopping board or sheet of baking paper. Dip the doughnuts into the glaze, hold them over the bowl until the glaze stops dripping and then return to the cake rack. If the glaze becomes too firm, microwave it for another 5-10 seconds. Once all the doughnuts have been glazed, put them into the fridge (with the chopping board/baking paper underneath) to set the glaze.

Notes

Bananas - The riper the better! Riper bananas contain more natural sugar, which means we need to use less maple syrup to balance out the lemon juice!
Vegan - Remove the egg and switch to plant-based milk (preferably unsweetened and fortified with calcium). Increase the milk to 1/3 of a cup and the banana to 3/4 cup. Replace the white chocolate with a vegan variety. I used 'Sweet William Vegan White Chocolate' from Coles as it is the lowest in fat. This chocolate is also vegan.
Wholemeal flour - I used 'The Healthy Baker' wholemeal flour from Woolworths, which has more dietary fibre than regular wholemeal flour. However, regular wholemeal flour will also work.
Psyllium husk powder - Is a great, easy way to boost the amount of dietary fibre in baked goods. Although it's not the cheapest ($16 for 450g from Coles), this recipe only uses 2 teaspoons, which works out to 28 cents (AUD). If you cannot get psyllium husk powder, a cheaper alternative is regular unflavoured psyllium husks.
Getting the dough into the snaplock bag - Open the medium snaplock bag and stick your fist inside the bag (abe sure to wash your hands first!). Then your first inside a small measuring jug (I used a 500ml pyrex jug). Carefull pull your hand out of the bag and fold the opening edges over the side of the jug. Now you can scoop the dough into the bag without having to hold it open!
Storage - These doughnuts do not have the same shelf life as supermarket doughnuts as they are not heavily loaded with sugar. They will keep in the fridge in an airtight container for up to 3-4 days. Otherwise, they can be frozen for up to 3 months.
Nutrition - Calculated per serve, assuming 4 serves.

Nutrition