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The weather in my town has been uncharacteristically warm and sunny lately, and while I am 99 percent sure this is a “false spring” and that I will be under a pile of snow and slush again in no time, I’m still craving all my favorite springtime treats — including these raspberry lemon doughnuts Amy Palanjian from Yummy Toddler Food. They’re zesty and studded with fresh raspberries, and they’re easy to bake at home in a doughnut pan, so there’s no frying involved. 

“This simple batter has a giant hit of fresh lemon zest, which pairs so well with the raspberries,” says Amy. “They work as mini muffins too if you don’t have a doughnut pan.”

Amy, who creates a lot of family-friendly recipes, says her kids love it whenever she busts out her doughnut pan. If you’ve been thinking about getting one, this could be the perfect excuse (and here’s the one to buy!). If not, as she mentioned, you can always use the batter to make muffins.

Fresh raspberries and lemon zest give these doughnuts a bright, fruity flavor, and yogurt makes them rich and moist. The recipe doesn’t include a lot of sugar, so they’re not as sweet as typical doughnuts you’d buy in a store. Just make sure you don’t skip the icing drizzle across the top. Technically it’s optional, but the icing is made of yogurt and powdered sugar, and a little swirl makes the doughnuts look extra special. And if you’re anything like me, you should also add a healthy does of sprinkles on top for the “kids.”

More Delicious Doughnut Recipes from Kitchn 

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.





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