|1/2 tbsp||lemon juice|
|2 tsp||baking powder|
|3/4 cup||brown sugar|
|1/2 tsp||ground cinnamon|
|1/2 tsp||ground nutmeg|
Preheat your oven to 180⁰C, then grease two doughnut pans and set them aside.
In a large bowl, combine the flour, baking powder, salt, and cornstarch. Whisk and set aside.
In another bowl, whisk together the butter and the brown sugar until it becomes creamy. Add the cinnamon and nutmeg and whisk.
Add the eggs one at a time, whisking each egg until it is well-absorbed by the creamed butter.
Add the flour and milk alternately: start by folding some flour into the egg mixture, then add the milk and fold until the milk has been absorbed by the batter. Repeat this process again, making sure the flour comes last.
Fill the piping bag with the batter, leaving some allowance at the end where you can hold the bag. Then squeeze the batter inside the doughnut pan (until about ¾ full).
Bake for 12-15 minutes until the flip side becomes golden brown. The baked doughnut is ready at this point – however, if you’d like to brown the other side of the doughnut, simply flip it and leave it to bake for another 3-5 minutes.
Mix the honey and lemon juice together to make the glaze.
Glaze the doughnuts and simply enjoy!
Reprinted with permission from Chef Lola’s Kitchen. For more recipes, check out her website.