Difficulty: Easy
Makes 6
Easter is on its way, which means a whole lot of tasty sweet treats coming your way as you catch up with friends and family across the long weekend. These Lemon + Poppyseed Polenta Donuts are perf for taking along to not only any Easter occasion, but any occasion throughout the year because they are fresh, light and tasty af.
Ingredients
- 1 cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 cup polenta
- 1 cup plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup caster sugar
- 1/2 cup canola oil
- Rind of one lemon
Icing
- 2 tablespoons non-dairy milk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cup icing sugar
- 2 tablespoons poppy seeds
Method
- Preheat the oven to 180°C and grease a donut pan.
- In a small jug, whisk together the non-dairy milk and apple cider vinegar. Set aside.
- Combine the polenta, plain flour, baking powder and salt in a large bowl.
- Add the caster sugar, canola oil and lemon rind to the wet mixture and whisk to combine.
- Pour the wet mixture into the dry and whisk until a smooth batter is formed.
- Use a piping bag to pipe the batter into the donut pan, filling each section until it is just about full.
- Tap on the bench a few times and bake in the oven for 30 minutes.
- Allow to cool completely.
- To make the icing, add the non dairy milk, lemon juice and vanilla extract to a medium-sized bowl.
- Sift in the icing sugar and whisk vigorously until combined.
- Drizzle over the donuts and sprinkle with poppy seeds before serving.
