Description
These Glazed Lemon Donut Holes are bite-sized, moist, and bursting with fresh lemon flavor. Perfectly baked to a golden finish and topped with a creamy lemon glaze, they make an irresistible treat for any occasion. This recipe yields 50 donut holes, ideal for sharing or party platters.
Ingredients
Donut Holes Batter
- 1 cup milk (regular or plant-based)
- 1/2 cup freshly squeezed or bottled lemon juice
- 1/4 cup melted butter (regular or plant-based)
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp lemon extract (optional)
- 2 cups regular or gluten-free all purpose flour
Lemon Glaze
- 3/4 cup powdered sugar
- 2 tbsp melted butter (regular or plant-based)
- 2 oz cream cheese (regular or plant-based)
- 1 tbsp regular or plant-based milk (optional, to thin glaze)
Instructions
- Prepare the Oven and Molds: Preheat your oven to 350°F (175°C). Lightly grease silicone donut hole molds with non-stick spray to ensure easy removal of the donut holes after baking.
- Mix Wet Ingredients and Leavening Agents: In a mixing bowl, combine the milk, lemon juice, melted butter, sugar, and lemon extract if using. Stir them together. Next, add the baking powder and baking soda. The mixture will fizz, which indicates the activation of the leavening agents.
- Add Flour to Form Batter: Quickly add the flour to the wet mixture and mix until you achieve a smooth lemon-flavored batter without lumps. Work quickly to incorporate before the fizzing subsides.
- Fill Molds and Bake: Pour the batter evenly into the prepared silicone donut hole molds. You should fill about 50 molds from this batter. Place them in the oven and bake for 20 to 25 minutes, or until the donut holes are cooked through and golden on top.
- Make the Lemon Glaze: While the donut holes cool, whisk together powdered sugar, melted butter, and cream cheese using a hand mixer or whisk until creamy and smooth. If the glaze is too thick for drizzling, add 1 tablespoon of milk and mix again to thin it out.
- Glaze and Serve: Drizzle the lemon glaze over the cooled donut holes. Serve immediately or store in an airtight container for later enjoyment.
Notes
- You can substitute plant-based milk and butter to make this recipe dairy-free.
- Ensure the donut holes are cooled completely before glazing to avoid melting the glaze.
- If you prefer a more intense lemon flavor, add extra lemon zest to the batter.
- The glaze can be thickened by chilling for a few minutes if needed before drizzling.
- Use gluten-free flour to accommodate gluten sensitivities without altering the taste significantly.
- Store donut holes in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
