It went a little something like this.
Me: ‘I need to think of some good Christmas recipes to make for the blog before the baby comes.’
Will: ‘What about donuts they’re everywhere?’
Me: ‘Ooh good idea but I need a donut pan.’
Will: ‘Do you really need more kitchen things?!?’
Two days later, said donut pan arrives. Three days after original conversation, lemon and blueberry donuts emerge from the oven.
Now I see what all the fuss is about. I’ve never really been big into all the flavoured donuts, much preferring the classic deep-fried, crunchy cinnamon donut. Oh how I loved them as a kid.
- 60g butter, melted
- ¼ cup olive oil
- ¾ cup raw sugar
- 2 large free-range eggs
- 2 tsp vanilla extract
- 2 tsp grated lemon zest
- 1 cup full-cream milk
- 2⅔ cup wholemeal plain flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 cups icing sugar
- 2 tsp lemon zest