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Coconut Lemon Glazed Donuts


  Prep time
10 mins
  Cook Time
6 mins
  Servings
24 mini
donuts
  Coconut Lemon Glazed Donuts Recipe  


Product used: 3 in 1 Treat Baker

Coconut Lemon Glazed Donuts
 
Makes 24 mini donuts

Ingredients
  • 1 cup flour
  • 1/2 cup sugar
  • 1 1/2 tablespoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon lemon extract
  • 2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 cup room temperature margarine
  • 1/2 cup shredded coconut
  • Pink and yellow sprinkles
Lemon Donut Glaze
  • Juice of 1/2 lemon
  • 3/4 cup powdered sugar
Preparation
  • Use a brush or paper towel to apply a generous coat of oil to each of the cavities on the upper and lower baking plates. Plug Treat Baker into a 120V AC electrical outlet to preheat.
  • Prepare Mini Donuts: Stir flour, baking powder, lemon zest and salt in a bowl.
  • Use an electric mixture to whisk sugar and margarine in a separate bowl. Once creamy consistency is achieved, add egg and lemon extract.
  • Lower the speed and slowly pour in the milk. Mix until fully combined.
  • When the blue READY light illuminates, add 1 heaping tablespoon batter into each mini donut mold. li>
  • Bake for 3 minutes until mini donuts are golden.
  • Prepare Glaze: In a small bowl, whisk powdered sugar and lemon juice together.
  • Dip the top of each donut into the glaze, and twist to coat. Lift the donut straight up and let the excess drip off, then place the donuts glaze-side up on a lined baking sheet. Top with yellow and pink sprinkles. Allow to rest about 15 minutes to let the glaze set before serving. Best eaten within a few hours.

Option:
Substitute shredded coconut for sprinkles for an added coconut flavour!



 
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Coconut Lemon Glazed Donuts


  Prep time
10 mins
  Cook Time
6 mins
  Servings
24 mini
donuts
  Coconut Lemon Glazed Donuts Recipe  

Makes 24 mini donuts

Ingredients
  • 1 cup flour
  • 1/2 cup sugar
  • 1 1/2 tablespoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon lemon extract
  • 2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 cup room temperature margarine
  • 1/2 cup shredded coconut
  • Pink and yellow sprinkles
Lemon Donut Glaze
  • Juice of 1/2 lemon
  • 3/4 cup powdered sugar
Preparation
  • Use a brush or paper towel to apply a generous coat of oil to each of the cavities on the upper and lower baking plates. Plug Treat Baker into a 120V AC electrical outlet to preheat.
  • Prepare Mini Donuts: Stir flour, baking powder, lemon zest and salt in a bowl.
  • Use an electric mixture to whisk sugar and margarine in a separate bowl. Once creamy consistency is achieved, add egg and lemon extract.
  • Lower the speed and slowly pour in the milk. Mix until fully combined.
  • When the blue READY light illuminates, add 1 heaping tablespoon batter into each mini donut mold. li>
  • Bake for 3 minutes until mini donuts are golden.
  • Prepare Glaze: In a small bowl, whisk powdered sugar and lemon juice together.
  • Dip the top of each donut into the glaze, and twist to coat. Lift the donut straight up and let the excess drip off, then place the donuts glaze-side up on a lined baking sheet. Top with yellow and pink sprinkles. Allow to rest about 15 minutes to let the glaze set before serving. Best eaten within a few hours.

Option:
Substitute shredded coconut for sprinkles for an added coconut flavour!



Coconut Lemon Glazed Donuts

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