
Woke up this morning in a feverish need to make some donuts. We recently bought some gel food coloring , so I've been wanting to experiment with it a bit. My favorite summer flavor is anything lemon, and there's never a time where something shouldn't be pink. In the past I've made some very dense donuts, which tends to be the con of a baked donuts rather than a fried one. To try and combat this, we're going to incorporate some sour cream, which will give it an airier, moist texture. I highly recommend that if you are new to baked donuts, to buy a silicone donut pan , which will make the donuts come out much easier!


I have a small tip for those who realize they don't have a zesting device! I used a peeler and then finely chopped the pile into a more uniform, shredded size.


I originally used softened butter for mixing the wet ingredients, but I learned that sour cream and softened butter tend to not get along. So I recommend just melting it completely and then whisking it that way.


I found that you need to heavily grease your donut pan to make sure that it doesn't tear, and to let it cool in the pan for a bit before popping them out. Mine crumbled a bit on the bottom, but the glaze covers those imperfections!


For the glaze, I start with 2 cups of powdered sugar and then add a 1/4 cup if it's a little too runny; it should be more of a thick milk consistency rather than a watery one. Lemon juice tends to water down glazes. so don't be afraid to add more if needed. I really love to work with gel food coloring since you don't need much and it doesn't mess with the consistency of the mixture. I only used one drop to get a nice bubblegum pink color.

Hope y'all enjoy this recipe, I went ahead and made a nifty little recipe card for your recipe boxes! This will definitely be a summer staple for gloomy mornings.
