Baked Lemon Doughnuts

Less than 15'

For the Doughnuts:

3 tbsp FAGE Total

150g plain flour

¾ tsp baking powder

¼ tsp bicarbonate of soda

¼ tsp salt

1 lemon, zest & juice

30g unsalted butter, melted

75g caster sugar

1 large egg

60ml milk

1 tsp vanilla extract


For the Icing:

1 tbsp FAGE Total

150g icing sugar

Toppings such as dried raspberries, lemon zest

  1. Preheat the oven to 170°C / Gas Mark 3. Grease a doughnut pan.
  2. Mix together the flour, baking powder, bicarbonate soda, salt, and lemon zest.
  3. In a separate bowl, whisk together the melted butter, sugar, and egg. Add in the milk, lemon juice and 3 tbsp yoghurt, and whisk until well combined. Stir in the vanilla. Pour into the flour mix and mix until thoroughly combined.
  4. Spoon or pipe the batter into the doughnut pan. Bake for 7-8 minutes, until just slightly golden brown - do not over bake. Turn out onto a wire rack to cool.
  5. For the icing, mix together the icing sugar and remaining FAGE Total yoghurt until of a thick pouring consistency. Drizzle the icing over the doughnuts and sprinkle with the topping of your choice.