donut daze

Every Sunday morning I'd dart downstairs anticipating my Uncle Danny's delivered weekly dozen of creme-filled, cinnamon sugar, glazed and sprinkled goodies. Yep, the good old days when I could throw back fried dough and creamy sugar with zero guilt and outrageous resulting energy. Sugar is at the bottom of my food pyramid these days and I'm looking for ways to make old favorites appealing again.
I've attempted to buy a donut pan for a long time now, every time I pick it up I put it down before I get to the register. Thinking its one of those things you only use once. Buying this thing felt right today and I'm quite pleased with my circular sweets that just popped out of it. Seriously though, hot out of the oven, you'll be glazed and confused as to why you'd ever eat 'em fried again. 

     IMG_1453            Lemon Lavender Donuts
Lemon Donut
1 1/4 cup cake flour, sifted
1/2 cup sugar
 1 1/4 tsp baking powder
3/4 tsp salt
1/2 cup kefir
1 egg, lightly beaten
1 1/2 tbsp olive oil
1/2 tsp lemon zest
Lavender Glaze
1/2 cup powdered sugar
dash of lavender extract
1 tsp lemon juice
1 tbsp water, add more if necessary
Preheat oven to 425 F. Spray donut pan with non-stick cooking spray. Combine dry ingredients and incorporate the wet. Fill each donut cup half full and back for 4-6 minutes. Allow them to cool in the pan for 4-5 minutes before removing. Finish with glaze (or sprinkles, cinnamon sugar, ect.)


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