Lemon Bourbon Cake Doughnuts

Lemon Bourbon Cake Doughnuts

I saw this recipe over at Chasing Delicious and as soon as I saw it I knew I had to make it.

Have you ever been over to Chasing Delicious??          

It is always SO much fun and Russell is always doing such creative things. I love that name btdubs. If I ever have a boy, that will be a major contention for his name haha

Anyways, I knew I had to try this and let me tell you they were a hit!

Unfortunately, I couldn’t partake in them because it is still Lent and I am pretty sure that a doughnut counts as a sweet.

Right?

I froze some so that I might get some whenever Lent is over…

However, I have a feeling that I won’t be getting any with Patrick and my Dad getting home from traveling this weekend haha.

Something about doughnuts is very soothing to me.

I know that sounds REALLY odd, because most of you know that I am very conscious of what I eat.

Lots of people ask me how I can make some of the things I do and not have some of it. Sometimes I try it but that is normally the extent of it.

Patrick can confirm that. I am just the cook 😉

Doughnuts make me remind being young. Something about waking up on Saturday mornings with a fresh dozen of doughnuts was comforting.

Everyone has a favorite. It is one of those things.

Mine was always a doughnut with vanilla frosting and sprinkles. Delish.

However, John’s Spaceage Donuts makes a couple that I cannot resist like their vanilla twists and their cinnamon roll doughnut with maple icing. Holy moly.

My mouth is watering just thinking about it.

When you are little you can eat as many sprinkle, icing covered fried doughnuts as you want and not worry about it because you body burns it off in about .4 seconds.

Now? Not so much. But I can spoil those around me and enjoy the smells 🙂

 

Lemon Bourbon Cake Doughnuts
Recipe Type: Breakfast/Dessert
Cuisine: American
Author: RavieNomNoms
Prep time:
Cook time:
Total time:
Serves: 12 large doughnuts, 12 mini Doughnuts
A baked doughnut with a surprising kick!
Ingredients
  • 3 eggs
  • 3 egg yolks
  • 1 tablespoon bourbon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pure lemon extract
  • 1 teaspoon water
  • 1 teaspoon fresh squeezed lemon juice
  • 8 ounces butter, soft at room temp.
  • 8 ounces sugar
  • 2 tablespoons lemon zest
  • 5 ounces all-purpose flour
  • 3 ounces oat flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cup powdered sugar
Instructions
  1. Preheat an oven to 350°
  2. Mix the eggs, egg yolks, bourbon and vanilla in a small bowl until everything is broken up. Take care not to beat any air into the mixture. Add in 3/4 teaspoon fresh lemon juice and stir gently.
  3. In the bowl of a stand mixer, beat the butter until broken up and soft, about 2 minutes on medium.
  4. With the mixer running, slowly add the sugar and beat until light and fluffy (nearly white in color), about 4-5 minutes.
  5. Add in 1-1/2 tablespoons lemon zest and mix in well.
  6. With the mixer running (medium-low), very slowly pour the egg mixture into the butter and sugar mixture. This step should take you about five minutes.
  7. Sift the flours, baking soda and salt together in a separate bowl. Slowly fold the flours into the egg mixture, 1/4 at a time. This will form a stiff batter.
  8. Place the batter in a large piping bag. Cut the end of the bag so the width matches the width of the rings on the doughnut pan.
  9. Carefully pipe the batter into the doughnut pans, careful not to fill each form too high (the batter should only come up about 1/2-3/4 to the top).
  10. Bake for 18-20 minutes or until golden on top and the dough springs back when pressed lightly.
  11. Let cool slightly.
  12. In a medium size bowl mix together 2/3 cup powdered sugar and 1/2 tablespoon lemon zest.
  13. In another bowl, place the remaining 2/3 cup powdered sugar, 1/2 teaspoon lemon extract, 1 teaspoon water. This should be a thin consistency.
  14. Place cooled doughnuts in each topping and place on a wire rack with parchment underneath (to help with mess).
Serving size: 1 lg doughnut Calories: 244 Fat: 12.1 Saturated fat: 7.1 Carbohydrates: 31.2 Sugar: 21.5 Sodium: 151 Protein: 3.0
Notes
Original recipe adapted from Chasing Delicious [url href=”http://chasingdelicious.com/lemon-oat-bourbon-cake-doughnuts/”]here[/url]. If you don’t have oat flour, simply take old fashioned oats and put them in a food processor and chop it up until it is very fine.

 

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Comments

  1. I adore cake doughnuts (I’d take them over yeast ones any day) and these look so very delicious with the lemon and bourbon. I couldn’t stop at one! Thank you so much for sharing, sweet friend. Your blog is such a joy to visit. Always.

    • RavieNomNoms says:

      Haha, I am fortunate I guess that it is Lent right now so I couldn’t have one at all haha. Patrick enjoyed more than one for sure haha

  2. OMG these would be perfect for Easter Sunday – lemony and sugary and awesome 😀 teehee

  3. Yeah, I might have eaten a few more than a few 😉 lol, but they were yummy and I couldn’t help myself…. Miss you beautiful xoxox

  4. Lemon is one of my favorite flavors in baking (not to mention the bourbon)….these doughnuts will make any morning special. 🙂

  5. Oh wow, your doughnuts sound amazing!

    • RavieNomNoms says:

      Thanks Rosie! I was lucky to find this recipe in my searching. It was a good one!

  6. You are so bad, but these sound sooo good! I’ve seen those doughnut pans – dangerous 😉

    • RavieNomNoms says:

      Yea doughnut pans are totally dangerous. They make it WAY to easy to make doughnuts that is for sure haha

  7. Oh my goodness… the title of these guys alone has me wanting to make them. I love donuts, and I’m glad these are baked because I don’t fry myself. Or, how about I trade you some of our PB Cookies for some of these awesome donuts??
    Liv had her first competition of the season and had one of her solos come in 4th overall in the Teen Superstar division… well done!! She’s grown inches in the last year and her legs travel for miles. She’s headed back your direction for Spring Break and is doing an East Coast trip with her school, will hit DC, Philadelphia, NY and Boston. I’m SO envious, I’ve never been to any of those…

    • RavieNomNoms says:

      I think that is a fair trade!! Those peanut butter cookies looked SO good. I am so jealous that your kids got to eat them and I didn’t haha.

      Liv is so amazing! I have seen those legs, I cannot believe them. Just amazing. Why don’t you go with her??! All those cities are so much fun. My personal out of those is Boston, but Philly has A LOT of history and DC has so many great museums and things like that. I hope she has fun! 🙂

  8. You have me crave for some cakey doughnuts! They look divine!

  9. oh lawd… just the title of this was enough to make me drool!

  10. Oh, these sound outstanding! Now next Lent just give up desserts…then you can have doughnuts and cinnamon rolls! At least that’s what I told Nick last year 🙂

  11. These doughnuts look so so good! Russell has a great blog and name too:) Thanks for sharing your gorgeous donuts!

  12. These sound amazing! I’ve never made donuts before but this sounds like a great recipe to start! 🙂

  13. Ooh, the one covered in all the powdered sugar is just calling my name!

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