As we can't attend our usual Sunday morning gatherings we have started Sweet Treat Sundays- each Sunday morning we have a sweet treat for breakfast along with our morning coffee (or milk) and daily devotional.
Today we had these fantastic Lemon Glazed Berry Donuts served with Creamy Summer Berry Dip!
This recipe made 12 donuts and 6 waffles so probably enough for 24 or 30 donuts but between the 4 of us breakfast plus snacking they all got eaten up so make lots... they are YUM!
If you would like to make these gluten free substitute this bagel, waffle and pancake mix for the flour and baking powder.
INGREDIENTS 5 Eggs
1 Cup Oil
1 Cup Sugar
1 Teaspoon Baking Powder
1 Tablespoon Vanilla
1 Cup Milk
4 Cups Flour
1 Cup Berries
If you would like to make these gluten free substitute this bagel, waffle and pancake mix for the flour and baking powder. DIRECTIONS
1. Pre-Heat oven to 425F.
2. Brush your silicone donut pan (or waffle pan) with oil.
3. Beat the eggs in a large bowl.
4. Add in the oil, sugar, baking powder, vanilla, milk and beat until fully combined.
5. Mix in the flour slowly adding a little at a time.
6. Spoon the mixture into the pan until the portions are close to full (they do not rise much).
7. Bake for 25 minutes or until golden.
8. Turn out onto a wire cooling rack.
The Lemon Glaze Mix 1 tablespoon lemon juice with 1 cup icing sugar and whisk until combined, if it is too thick add in water until desired consistency is reached, drizzle over the cooked donuts.
The Creamy Summer Berry Dip
1/2 Cup Cream Cheese
1 Cup Plain Yogurt 2 Tablespoon Summer Berry Sweet Dip Mix
ENJOY!
I hope that you enjoy sharing these with your family and friends as much as we enjoyed them today!
Comments