Lemon and Vanilla Bean Baked Doughnuts
Preheat oven to 350°F.
In a small bowl, combine the milk and lemon juice and set aside. In another bowl, sift together the flour, cornstarch, baking soda, and salt and set aside. Beat the egg whites with a hand mixer until soft peaks form and set aside.
Cream together the butter and sugar with a hand mixer until pale and creamy (5-8 minutes). Add the oil and then beat again for a few minutes. Add the egg yolks, vanilla bean paste and lemon paste and mix until combined. With your mixer on a low speed, add the milk mixture and the flour mixture to the egg yolk mixture, alternating between each (beginning and ending with the flour). Add the whipped egg white and fold into the batter gently until just combined.
Spray 2 non-stick doughnut pans with oil and fill each doughnut hole 3/4 full. Bake for 15-16 minutes or until the tops spring back when lightly pressed. Remove from the oven and set aside to cool completely before removing from the doughnut pans.
To make the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth*. Dip the tops of the doughnuts in the glaze and place on a lined baking sheet to set before serving.
*If your glaze is too runny, add more powdered sugar. If it is too thick, add more lemon juice.
Preparation: 30 mins + 16 mins cooking
3/4 cup milk
1/2 TBSP lemon juice
1 1/3 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking soda
2 eggs, separated
1/4 cup unsalted butter
1 cup sugar
1/4 cup light grapeseed oil (or vegetable oil)
1 1/2 tsp Taylor & Colledge Lemon Paste
1 tsp Taylor & Colledge Vanilla Bean Paste
1 1/2 cups powdered sugar
2 TBSP fresh lemon juice
1 tsp grated lemon zest