+SF
These bright and sunny doughnuts are a taste of summer. There’s a hint of fresh thyme and a bold taste of zippy lemon that will light up your morning even on the cloudiest of days.
Made with fresh-squeezed lemon juice, grated lemon zest and beautiful green thyme, they’re as pretty as they are delicious. —LM + AM
MAKES 6 DOUGHNUTS
DOUGHNUTS
2½ cups (228 g) cake flour
2 tsp (7 g) aluminum-free baking powder
½ tsp fine sea salt
¼ cup (60 ml) extra-virgin olive oil
½ cup (100 g) granulated sugar
½ cup (111 g) brown sugar
¼ cup (60 ml) aquafaba (liquid from a can of chickpeas)
½ cup (120 ml) lemon juice
3 tbsp (18 g) lemon zest, divided
1 tsp pure vanilla extract
3 tbsp (6 g) minced thyme, plus 1 sprig for garnish
GLAZE
⅓ cup (44 g) powdered sugar
2 tbsp (30 ml) lemon juice
Preheat the oven to 350°F (177°C) and lightly grease your doughnut pan if it’s not a nonstick pan.
FOR THE DOUGHNUTS
In a medium bowl, whisk the flour, baking powder and salt until completely combined.
In a large mixing bowl, beat the olive oil, sugars, aquafaba, lemon juice, 2 tablespoons (12 g) of the lemon zest and vanilla until the sugar is mostly dissolved. Add the flour mixture and thyme to the sugar mixture, and stir until just combined. Spoon the batter into the doughnut pans, about three-fourths of the way full.
Bake for 15 minutes, or until a toothpick comes out clean when inserted into the center of the doughnuts. Let them cool for 5 minutes, then invert them onto a wire cooling rack until completely cool.
FOR THE GLAZE
Mix the powdered sugar and lemon juice until it’s smooth and creamy. Dip the tops of the cooled doughnuts into the glaze. Sprinkle with the remaining 1 tablespoon (6 g) lemon zest and a sprig of thyme.
*SEE PHOTO INSERT