I’ve been on a little baking break for the last month or so, so it’s been a bit quiet on the blog. But with these little lemony treats, I’m starting up again.
LEMON POPPY SEED DOUGHNUTS WITH CREAM CHEESE
90 G SUGAR
50 G MARZIPAN
100 G BUTTER
1 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
1 TSP. VANILLA SUGAR
100 G FLOUR
15 ML MILK
GRATED ZEST AND JUICE OF 2 ORGANIC LEMONS
1 1/2 TBSP. BLUE POPPY SEEDS
Beat sugar, marzipan and butter soft and creamy with an electric whisk.
Add the eggs, one at a time and beat thoroughly between each.
Add baking powder, baking soda, vanilla sugar and flour.
Add milk, lemon zest and lemon juice and mix well.
Finally, add poppy seeds.
Fill a piping bag with the dough and cut a 1.5 cm hole at the tip.
Heat the doughnut iron until the lamp turns green. (Or preheat the oven to 175 degrees.)
Pipe the dough into the iron, right up til the edge. (Or into silicone moulds)
Bake the small doughnuts for 5-6 min and carefully remove them with a knife. (Or bake them in the oven for about 8-10 minutes, until a toothpick comes out clean.)
Let them cool completely.
CREAM CHEESE FROSTING:
115 G ROOM TEMPERATURE CREAM CHEESE
60 G SOFTENED BUTTER
1 TSP VANILLA PASTE
120 G ICING SUGAR
4 TBSP. HEAVY CREAM
Whisk cream cheese and butter creamy and soft in a bowl.
Add vanilla and then icing sugar.
Add the cream, 1 tbsp at a time, until the frosting has the desired consistency, liquid enough to dip in without attracting any crumbs from the doughnuts and thick enough to cover the doughnuts with a good layer.
Dip the doughnuts into the cream and place them on a rack until the frosting has set a little, sprinkle raspberry dust over with a food brush.
Serve immediately or keep them refrigerated, remember to take them out of the fridge some time in advance so that the doughnuts are not too cold, when serving and therefore hard and solid.