A baked doughnut is as easy to make as a muffin – you just need the doughnut-shaped tins to get the doughnut look. Do make sure your oven is fully preheated when baking this recipe – the high temperature is key to getting the perfect lift and fluffy texture.
Related: Anna Olson’s Basil Lemon Zeppole
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For the doughnuts
This recipe requires a donut pan. The doughnuts are best enjoyed the day they are baked, but will keep in an airtight container for up to 2 days.
Preheat the oven to 400°F and grease 2 doughnut pans (or use one in batches).
For the doughnuts, whisk the sugar and lemon zest together in a large mixing bowl (to draw out the flavour in the zest). Whisk in the buttermilk, oil, eggs and vanilla.
In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this all at once to the liquid and whisk until well-combined (the batter will be fluid).
Transfer the batter to a pitcher and slowly pour the batter into each doughnut cup, filling ¾ full. Bake for 8 to 10 minutes until the doughnuts spring back to the touch, but there is no browning. Cool the doughnuts for 10 minutes in the pan and prepare the sugar for rolling as you wait.
For coating, whisk the sugar and lemon zest together. Tip the doughnuts out of the pan and, while still warm, roll them in the lemon sugar and set on a rack to finish cooling.