We were overwhelmed by the incredible citrus-inspired recipes we received this month in response to our Citrus Bliss reader recipe contest! We can think of no better way to celebrate Pressed Juicery’s most recent seasonal flavor, blood orange kumquat. Once readers began voting for their favorite recipe, the race got really close. Clearly, you’re as torn as we are when it comes to your love for both salads and doughnuts. Alas, only one recipe could be featured in-full today and it looks like our communal sweet tooth has won out!
This lemony sweet recipe by Urbs And Spices is a healthy take on the classic, sinfully-sweet doughnut. We asked Tae, the multitasking new mama behind the recipe, to tell us her inspiration for this zesty, zingy recipe. As it turns out, Tae and her close friend Ann-Marie are planning the launch of their own brand of baked goodies meant to provide folks with natural treats made with better-for-you ingredients. That’s something we’re more than thrilled to get behind. Here’s Tae with a little more about her recipe…
Last year, while I was expecting my first baby, I had some crazy intense citrus cravings. Up until about six months into my pregnancy, I was commuting from Philadelphia to New York City to attend culinary school (all while holding down an adjunct teaching gig and a part-time restaurant internship) and would often find myself making detours whenever I spotted lemonade. Or lemon sorbet. Or just a picture of a lemon. I may have even convinced my friends that it was acceptable to serve only lemonade and lemon iced tea at my baby shower! Even now, six months after the arrival of my son, I find myself running to Whole Foods for lime popsicles at all hours of the night.
This recipe contest seemed like the perfect opportunity to showcase my love of all things lemon, plus one of everyone’s favorite foods: doughnuts! As we embark on our new business venture, Ann-Marie and I are looking for ways to make sweets better for you with just a few simple, plant-based tweaks. These doughnuts are baked instead of fried, and they incorporate both fresh lemon juice and zest for a nice twist on this classic treat. I hope you enjoy!
Lemon Thyme Baked Doughnuts
For The Doughnuts:
2 cups organic all-purpose flour
2/3 cup organic sugar
1 tsp baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup almond or rice milk
½ cup canola oil
2 Tablespoons apple cider vinegar
1 teaspoon vanilla extract
Zest of 1 lemon
Pre-heat oven to 350 degrees. Lightly grease two doughnut pans. Mix dry ingredients in a bowl and whisk together. In a separate bowl, whisk together wet ingredients. Pour wet into dry and mix with a spoon or spatula until just combined. Add lemon zest and distribute evenly to batter. Do not overmix.
Pour batter into greased doughnut pans and bake for 10-12 minutes. The doughnuts are ready to remove from the oven when a toothpick inserted into them comes out clean. Let cool completely and dip into glaze just before serving.
For The Lemon Glaze:
1 lemon, juiced
1/3 cup thyme simple syrup (see recipe below)
1/4 cup coconut butter
1 cup powdered sugar
Over fine mesh sieve, juice one lemon into a bowl. Add coconut butter and simple syrup. Whisk in powdered sugar until it forms a smooth, creamy glaze.
For The Thyme Syrup:
12 sprigs fresh thyme
1 cup organic sugar (or 3/4 cup light agave)
1/2 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.