Lemon Donuts with Einkorn Flour {oven baked}

Even though I am trying to convince myself to make less desserts, I turn into a robbed-of-free-will zombie whenever I come across anything lemony and sweet. Lemon donuts are at the top of my all time favorite treats, and what’s a better time to make this sun-filled perfection but the dead of winter?

This version is extremely simple to make, and is so good that I just had to share. The longest part is placing the batter into the donut pans, so I highly recommend piping it with a pastry bag. If possible, try to get the lemon extract, it’s very inexpensive but adds a lot of flavor. I use a small amount of icing that has a lot less sugar that standard recipes. A touch of turmeric gives a beautiful yellow color without changing the flavor.

Einkorn wheat is healthier than modern wheat

• Einkorn is the oldest cultivated variety of wheat that did not undergo genetic hybridization.
• Einkorn has significantly more vital nutrients like Zinc, Copper, Iron, Magnesium and Selenium than modern wheat (1)(2).
• Einkorn is a lot lower in gluten proteins that cause negative reaction not just in people with celiac disease but even in those with sensitivity, or plain regular folks! (3). Since einkorn does contain gluten, it is not acceptable for those with Celiac disease.
• It’s better for your good old arteries, keeping down inflammation (4).

HOW TO MAKE LEMON DONUTS WITH EINKORN FLOUR

Ingredients
Wet
1 cup yogurt (try making your own yogurt!)
1 egg
3/4 cup sugar
4 tablespoons melted butter
Zest of two lemons
1 teaspoon lemon extract
1 tablespoon lemon juice
1/2 teaspoon ground turmeric
Dry
1.5 cups all-purpose einkorn flour (I use Jovial)
1 teaspoon baking powder
1/4 teaspoon salt

Icing
2 oz cream cheese (did you know you can make your own cream cheese?)
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Instructions
Prepare two donut pans and grease them with butter or oil (I’m using a regular pan and a mini).
Preheat oven to 350ºF.
In a mixing bowl, whisk all the wet ingredients.

Sift the dry ingredients in through a medium sieve.
Fold the flour mixture gently, just to combine. Don’t overmix.
You can use a small spoon and drop the batter onto the pans. Or to make it easier, transfer the batter into a pastry bag and pipe. Fill the openings with batter about 3/4 full.

Bake for 10-12 minutes. The donuts might look underdone on top but don’t bake them longer, otherwise they’ll become tough.

Cool on a wire rack and ice if desired.
To make icing, mix all ingredients with hand held mixer for a couple of minutes, place in a small plastic bag. Cut a tiny opening in the corner of the bag, and frost the lemon donuts.

I’ve only kept these donuts until the next day, but they seem to keep well in refrigerator.

Print Recipe

5 from 1 vote

Lemon Donuts with Einkorn Flour

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert

Servings: 12 regular donuts

Author: Valeria - Beets 'n Bones blog

Ingredients

• 1 cup yogurt
• 1 egg
• 3/4 cup sugar
• 4 tablespoons melted butter
• Zest of two lemons
• 1 teaspoon lemon extract
• 1 tablespoon lemon juice
• 1/2 teaspoon ground turmeric
• Dry
• 1.5 cups all-purpose einkorn flour I use Jovial
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Icing
• 2 oz cream cheese
• 3 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice

Instructions

• Prepare two donut pans and grease them with butter or oil (I'm using a regular and a mini).
• Preheat oven to 350ºF.
• In a mixing bowl, whisk all the wet ingredients.
• Sift the dry ingredients in through a medium sieve.
• Fold the flour mixture gently, just to combine. Don't overmix.
• You can use a small spoon and drop the batter onto the pans. Or to make it easier, transfer the batter into a pastry bag and pipe. Fill the openings with batter to about 3/4 full.
• Bake for 10-12 minutes. The donuts might look underdone on top but don't bake them longer, otherwise they'll become tough.
• Cool on a wire rack and frost if desired.
• To make icing, mix all ingredients with hand held mixer for a couple of minutes, place in a small plastic bag. Cut a tiny opening in the corner of the bag, and frost the lemon donuts.
• lemon donuts with einkorn flour
• I've only kept these donuts until the next day, but they seem to keep well in refrigerator.