Mini lemon donuts

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 100 g Flour Type 405
• 2 eggs
• 1 tsp baking powder
• 1 tsp lemon zest
• 150 g powdered sugar
• 10 tsp lemon juice
• 50 g butter, liquid, for the baking pan
• Sugar sprinkles for garnishing
• 1 tbsp baking cocoa
• ½ vanilla pod(s), the pulp

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 29 minutes

Preheat the oven to 160°C fan/convection oven (180°C top/bottom heat). Beat the sugar, eggs, and lemon zest until fluffy and roughly doubled in size. Also stir in the softened butter. Stir in the flour mixed with the baking powder. Pour the batter into a piping bag or freezer bag. Grease the donut baking pan with the melted butter and fill with the batter about 2/3 full. Bake on the middle rack for about 8-9 minutes. Let cool. Make the glaze from the powdered sugar and lemon juice, then dip the donuts in it and decorate. If you don’t like it quite as lemony, you can replace half the juice with water. Variations: Chocolate: Omit the lemon and add 1 tablespoon of cocoa powder instead. Vanilla: Omit the lemon and add the seeds of half a vanilla pod instead.