Recipe: Raspberry-Dusted Lemon Donuts

Thankfulness is something that's important to me. Maybe that sounds weird and a little obvious but I feel like I may care about it (or at least think about it) more than other people. It's important to let people know that you care about them and value whatever small amount of time they put into making your life better. And when it comes to nice things you can do to show someone that you care about them, my favorite one is creating food for them. Whether it's baking a cake for a birthday, making soup when someone's sick, or whipping together cookies to tell someone thank you, making food for someone has the perfect amount of "above and beyond-ness" to make people feel cared about and loved.

Baking with someone in mind feels personal and sweet. You need to remember that they are a total chocolate addict or maybe that they hate lemon desserts. And though any amount of thankfulness is good, baking takes a little extra time. Time you used to make something for someone important to you.

With the current state of the country, I'm enjoying how much focus is being placed on creating a kinder world to combat recent events. This week, think about throwing some cookies in the oven to thank your coworkers. Make your significant other some donuts for no reason other to say i love you. Invite your friends over for brunch and let them know how much you appreciate them. Every little bit helps in creating a kinder, more thankful (and sweeter) world. <3

Raspberry-Dusted Lemon Donuts

Makes 12 donuts

For Donuts:
2 1/2 cups flour
1/2 cup sugar
zest of 2 lemons
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick butter, cold and cubed
2 eggs
1/2 cup sour cream
1/4 cup milk
1/4 cup lemon juice
1 teaspoon vanilla extract

For Glaze:
4 cups powdered sugar
4 tablespoons water
1 teaspoon vanilla extract
1/2 oz freeze dried raspberries, crushed

Preheat oven to 350 degrees and prepare donut pan by spraying with nonstick cooking spray.

Begin by mixing lemon zest and sugar in a small bowl and working the two together with a spoon (or fingers) until mixture is clumpy and fragrant. In a large bowl, mix together flour, lemon sugar, baking powder, baking soda, and salt until combined. Add the cubes of butter and using a pastry blender (or your hands) cut the butter into the dry ingredients until mixture is sand-like with bits of butter throughout.

In a medium bowl, whisk eggs until fluffy. Add in sour cream and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Before completely combined, add the lemon juice and continue to fold together until mixture is smooth.

Scrape the batter into a pastry bag fitted with a large tip (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.

Once the donuts are fully cooled, place wax paper underneath your cooling rack and start making your glaze. Add powdered sugar and water into a medium saucepan and start whisking them together. The mixture will be very stiff and not come together easily. Once it is mostly combined, heat glaze over medium heat, whisking frequently. The glaze will start to come together and thin out. Remove from heat when the mixture is warm but not hot. Dip each donut into the glaze and let cool on the rack. The glaze will harden quickly, so after dipping each donut, sprinkle with crushed raspberries and press them lightly with your fingers.

I find that because of the moisture level in the donuts, it’s best to eat these within 24 hours, or stack on a plate and wrap with plastic wrap. Keeping the donuts in an airtight container may cause them to sweat and the glaze to soften. Enjoy!