In honor of the cubs birthday this week, we made DOUGHNUTS!!!
She was thrilled to say the least and it was a new experience for Grandma DiDi. As much as she’s cooked in her day, she’s never made doughnuts. We found the recipe on Flick of a Whisk.
The cub started by greasing the doughnut pan.
Then she helped by mixing the dough ingredients.
Watching Grandma DiDi measure the ingredients. In goes the vanilla.
Eggs are so fun! Especially when Grandma DiDi cracks them super high and lets the egg slip out.
“Grandma, what’s that?” The cub gets her first lesson in zesting!
Time to add the flour. The cub was up for this task.
The dough become too thick so Grandma DiDi took over stirring.
Grandma DiDi shows the cub how to make a DIY pastry bag. The cub doesn’t know what to think…
Grandma DiDI cut just one corner of the ziplock bag.
And squeezes the dough into the doughnut baking sheet. See Note*
They are ready for the oven!
While the doughnuts bake, the cub and Grandma DiDi make the icing. Of course, it’s lemon flavor! One of the cubs favorite flavors!
After the milk and powdered sugar were added, the cub enjoyed the leftover powdered sugar. Yum, yum, extra yum!
The doughnuts are ready and the cub dips them into the icing!
And quickly sneaks a bite! Cub approved and such a special treat for a special girl!
Happy Birthday, Cub!
Baked Blueberry Lemon Glazed Doughnuts
- 1/4 cup unsalted butter, melted
- 1/4 cup canola or vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 tsp grated lemon zest
- 1 cup plain greek yogurt
- 2 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
- 2 cups powdered icing sugar
- 1-2 tsp lemon zest
- 7-8 tbsp fresh lemon juice or milk(or little of each depending on taste)
- Optional: sprinkles(Cubs favorite!)
- Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
- In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
- Add in eggs, vanilla, lemon zest and yogurt and whisk until smooth.
- Add flour, baking powder, baking soda and salt, and stir until combined. Stir in blueberries. Batter will be thick.
- Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
- Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
- In a shallow, medium bowl, combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed. You want your glaze to be thin enough to evenly coat your doughnuts, but thick enough that it will set and become dry to the tough.
- When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.
*Note: We purchased a mini doughnut pan and found that piping the dough into the little molds was difficult and that the blueberries were almost too big for the mini doughnuts. A larger doughnut baking sheet would work better.