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For the batter
105 g all-purpose flour (in Finland erikoisvehnäjauho)
40 g caster sugar
2 tsp poppy seeds
1 tsp baking powder
Dash of salt
1 egg
50 ml buttermilk
2 tbsp rapeseed oil
2 tbsp lemon juice
Zest of one lemon
For the glaze
20 g butter
1 tbsp limoncello
1 drop yellow food colouring
90 g icing sugar
1 to 2 tsp water
Nonpareils
Preheat the oven to 200 °C.
Liberally butter the wells of a donut pan.
In a bowl, mix together all the dry ingredients. In a separate bowl, mix together the egg, buttermilk, oil and lemon juice, then stir into the dry ingredients. Use a scraper to mix everything together well. Lastly, fold in the lemon zest. Scrape the batter into a piping bag fit with a round tip and squeeze out halfway up the wells in the pan. Bake on the centre rack for 6 to 8 minutes.
Let the donuts cool in the pan for a few minutes, then turn out onto a rack.
For the glaze, melt the butter in a saucepan. Add the limoncello and bring to the boil. Remove from the heat and stir in the food colouring. Place the sugar in a small bowl, then pour in the butter and limoncello mixture. Add the water and mix well. Dip the donuts into the icing and finish with a sprinkling of nonpareils.
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Maku kitchen life products are sold in well-stocked department stores and supermarkets across the country.
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tel. 03 2521 211
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