Lemon and cream cheese doughnuts

Name: Lemon and cream cheese doughnuts
Ingredients: 200 g flour; 1/2 teaspoon salt; 10 g baking powder; 100 g cream cheese; 80 g sugar; 1 teaspoon vanilla sugar; 1 medium lemon; 60 ml oil; 200 ml milk; 5 g butter; 50 g powdered sugar; 15 ml lemon juice; 15 g colorful sprinkles

Dessert - Lemon and cream cheese doughnuts by Ionela G. - Recipia

Lemon and cream cheese doughnuts bake in 15 minutes and turn out soft, with a thin glaze and colorful sprinkles. The batter, made with milk and cream cheese, goes into the pans halfway up, while lemon zest and juice give it a citrusy, slightly tart flavor. I finely grate the zest, without the white pith. Prep: 20 minutes. Cook: 15 minutes. Rest: 30 minutes. Total time: 65 minutes. Servings: 6. About 390 kcal and 6 g of protein per serving.

Ingredients

For the batter

200 g flour
1/2 teaspoon salt
10 g baking powder
100 g cream cheese
80 g sugar
1 teaspoon vanilla sugar
1 medium lemon
60 ml oil
200 ml milk

For the pan

5 g butter

For the glaze

50 g powdered sugar
15 ml lemon juice
15 g colorful sprinkles

Preparation

1. Heat the oven to 180°C and grease the doughnut pan with 5 g of butter. 2. In a bowl, mix the flour with the salt and baking powder. 3. In another bowl, beat the cream cheese with the sugar, vanilla sugar, lemon zest and juice, oil, and milk until smooth. 4. Pour the flour mixture into the wet mixture and stir just until combined. Spoon the batter into the pans, filling them halfway. 5. Bake for 15 minutes, until the doughnuts are golden. 6. Take them out of the oven and leave them to cool completely on a wire rack, about 20 minutes. 7. Mix the powdered sugar with the lemon juice for the glaze until smooth. Dip the doughnuts in the glaze, then in the sprinkles, and leave them on the rack for 10 minutes, until the glaze sets.

Notes

Vanilla sugar can be replaced with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract. The doughnuts contain gluten and dairy; a special doughnut pan keeps the hole in the middle, while a muffin pan changes their shape. Cream cheese is easier to mix in when it isn’t cold from the fridge; leave it on the counter while you prepare the rest. Grate only the yellow part of the lemon, since the white layer can make the batter bitter. Small molds bake faster than regular ones, so keep an eye on the browning. Add the juice to the glaze gradually; if it runs off the doughnuts, stir in 1 teaspoon of powdered sugar. Keep them covered in the fridge for up to 3 days and leave them at room temperature for a few minutes before serving. I serve them with black tea, which goes well with the lemon zest.