Soft Lemon Donutlets: Softness Without Eggs and Ready in Two Minutes!
If you are looking for a dessert that stands for lightness, speed and citrus freshness, you are in the right place. Today I share with you the recipe for Soft Lemon Donutlets, delicate and very soft, they are the most delicious way to pamper yourself at any time of the day.
Also, these donutlets are made for everyone — they are egg-free. A detail that makes them not only lighter and easier to digest, but also ideal for those following a vegan diet (if using plant-based milk) or for people with intolerances. Come along with me, let’s start baking.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the lemon donutlets
If you don’t have a donut mold you can easily use a small muffin tin. These amounts make about 12 donutlets.
I used half spelt flour and half rice flour, but you can comfortably use all-purpose flour (00) if you prefer.
- 1 cup flour (I used half spelt flour and half rice flour)
- 1/3 cup granulated sugar (about 2.5 oz (70 g))
- 2 tbsp seed oil (vegetable oil) (about 0.9 oz (25 g))
- 1/2 cup water (125 ml)
- 2 tsp baking powder
- 3 tbsp lemon juice (plus 1 tsp (about 1.7 fl oz / 50 ml))
Steps for the lemon donutlets
Take a bowl and add the flour, the sugar and the baking powder, then add the seed oil, the water little by little, alternating it with the lemon juice, until all the liquids are used.
Mix with a whisk by hand for a few minutes.
Bake at 338°F for about 20 minutes, always perform the toothpick test.
Once this time has passed let them cool, remove from the molds and dust with powdered sugar.
I hope you enjoyed these quick donutlets, see you with the next recipe 😘
Storage
The donutlets can be stored at room temperature, covered with a glass dome or inside a container, for up to three days.
