I was meeting a friend for coffee and shop talk, and I asked her what her two favorite dessert flavors were so I could share some treats. She replied, “caramel and lemon.” Clearly, the two don’t typically pair together, which was just fine for me since I wanted to use some cute paper baking cups I had just acquired and “needed” to make cupcakes, but I was also finding the “need” to make doughnuts.
I really like my doughnut pan and the fact that I can make a half dozen doughnuts, with maybe a few extra doughnut “holes” in a mini-muffin tin and end up with just enough to share a bit, enjoy what I’d like, and not feel guilty about it. I never feel guilty about eating dessert, but I do feel a tiny bit guilty about baking an entire cake when really just a little bit would do. Mug cakes are not an acceptable substitute. I tried one once and it was a fantastic Pinterest fail.
Doughnuts on the other hand, are perfect. Baked doughnuts have that lovely cake texture in a handheld size, they are frosted, and are acceptable as part of a meal. Baked lemon doughnuts have actual lemon baked into them for flavor and not extract, so technically they’ve also got something in there that’s good for you, right? 😉
I used Meyer lemons in the recipe because that’s what I had, but you can use whatever lemon you have on hand.
If you’d like a more opaque glaze, use just 2 tbsp of cream or dunk the doughnuts twice after the first layer of ganache sets. Personally, I felt the single thinner layer was just sweet enough.
Vanilla Bean Ganache Glaze