I feel the need to make something crystal clear here before I share the recipe for these scrumptious lemon rosemary donuts. We’re all about transparency here At the Picket Fence.
Baked donuts don’t taste the same as friend donuts. Shocking, right? Well, you may not be totally surprised by this news but my children definitely were. Our foray into homemade donuts has been an eye-opening education for them in the difference between fried and baked.
But, that being said, they are still so very, very yummy. In fact, what they lack in fried-ness (totally a word, right?), they more than make up for in dough-y, cake-y goodness.
And when you decide to celebrate spring by making them lemon flavored with a hint of rosemary, they go to a whole new level. In case you didn’t know, I’m slightly obsessed with lemons. I’ve used them to make Lemon Pasta and Lemon Crème Brulée and I pretty much love anything citrus flavored. And lemon and rosemary go together so perfectly. Like, peas and carrots.
Or….lemon and rosemary. 😉
And when you bite into it and can actually see the rosemary, it’s like all of your senses are heightened. Frankly, it’s kind of like capturing spring in a donut.
Because, I don’t know about you, but right now I feel like the whole world is coming to life and all of my senses are in overdrive. The aroma of the flowers popping up around my yard, the visual beauty of seeing buds opening on the branches of the trees, the moments when the sun breaks through the clouds and my skin absorbs it’s warmth, and even the sound of the rain pattering on the windows is a reminder of the season.
Spring has definitely arrived here in Oregon.
And it’s like a spring party in my mouth with every bite of these lemon rosemary donuts. Oh, and they have a lemon flavored glaze on top of them. Because…well…you know…lemons for the win!
Ingredients
- For the donuts:
- 2 2/3 flour
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 1 cup milk
- 1/4 cup butter
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp. lemon extract or 1 1/2 tsp. lemon juice
- 1 tablespoon rosemary chopped.
- For the icing:
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 tsp. lemon extract or 1 tsp. lemon juice
Instructions
- For the donuts:
- 1. Preheat oven to 425
- 2. In a mixing bowl, beat together the butter, vegetable oil and sugars until smooth.
- 3. Whisk the eggs and then add to the mixture in the bowl. Mix well.
- 4. Stir in the baking powder, baking soda, lemon extract/juice and salt.
- 5. Stir in the flour in the mixture alternately with the milk. Mix well.
- 6. Stir in the rosemary and mix until just combined.
- 7. Pour batter into large ziplock bag and cut the tip off of one corner.
- 8. Pipe the batter into a donut mold filling only 1/2 of each donut shape.
- 9. Bake the donuts for 10 minutes or until toothpick inserted comes out clean.
- For the icing:
- 1. Measure out powdered sugar and pour into mixing bowl.
- 2. Slowly add in the milk, stirring to combine as you go.
- 3. Add in the lemon extract and juice and stir to combine until all of the sugar is dissolved.
- 4. Let donuts completely cool before dipping the tops in the icing.
- 5. Allow icing to harden before serving.
Thank you so much for meeting me at the fence today,
Sharing these donuts here:
These look amazing! laura
I just love the idea of lemon and rosemary together! I have a huge rosemary plant beside my patio ( they grow so easily in Ga) and have used fresh rosemary in cooking so often– but mainly in savory dishes. This sounds like a great way to incorporate it into something sweet!
I don’t have a donut mold, but I do have a 12 section mini bundt cake pan. Do you think that would work?
Again, thank you for a great suggestion to use my fav herb in a new way.
They look delicious and the presentation is great, they are very pretty! Thanks for sharing!