Limoncello Donuts

Makes 12


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




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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