Easter doughnuts are crispy, delicious, and fragrant cookies, sweet glazed donuts decorated with lots of colorful sprinkles. Easter is just around the corner, and I like to give you new easy and tasty ideas, and these Easter doughnuts are simple and tasty treats that you can prepare in no time. They keep well, so they are perfect as gifts or to prepare in advance. With honey in the dough, they are even more delicious and fragrant, try them now!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups all-purpose flour
- 6 tbsp sugar
- 2.5 tbsp honey
- 3.5 tbsp butter (at room temperature)
- 2 eggs
- 1 pinch salt
- 1 orange zest
- 1 lemon zest
- Half packet baking powder
- 0.6 cup powdered sugar
- 1 tsp water
- 1 tsp lemon juice
Steps
Easter doughnuts are very simple and quick to prepare, first put flour, sugar, baking powder, a pinch of salt, butter at room temperature, grated orange and lemon zest in a bowl, and mix quickly with a fork.
Add the eggs, honey and make a soft and compact dough, work it on a lightly floured surface.
Detach equally sized pieces (12 of about 1.75 oz each), form small logs, fold them in half, twist them and close them into a doughnut shape, joining the two ends.
Place the Easter doughnuts on a baking tray lined with parchment paper and bake them in a preheated oven at 356°F for 20/25 minutes, they should be golden. Prepare the glaze by mixing the powdered sugar with water and lemon juice.
Take the cookies out of the oven, glaze them by drizzling the glaze over the doughnuts with a teaspoon, and add the colorful sprinkles.
Let the Easter doughnuts rest for a few minutes at room temperature, so the glaze will solidify.
Tips:
Easter doughnuts keep at room temperature for about ten days. Do not put them in the fridge to dry the glaze faster, as they would become too moist. If you don’t want to use honey, you can omit it and add 2 tablespoons more of sugar to the dough. If you prefer (but they will be less tasty and fragrant), you can replace the butter with 3 tablespoons of vegetable oil. If you want to omit the glaze, you can do so; decorate the cookies with powdered sugar (obviously, you won’t be able to attach the colorful sprinkles).
Other Easter dessert recipes HERE
