Lemon Donuts

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

Base to assemble:
220g Fresh whole eggs (4 large eggs)
120g Granulated sugar
2g Fine salt
Grated zest of 2 lemons

Powders:
70g Rice starch
210g Potato starch
10g Vanilla baking powder
6g ANGEL MIX 2.0

To add:
160g melted and warm butter

Procedure:

- Prepare the base to assemble:
In a large bowl, beat the eggs with the sugar and salt using an electric whisk or a stand mixer. Beat until you obtain a fluffy and light mixture, which should double in volume.
Add the grated lemon zest and gently mix to combine the ingredients without deflating the mixture.

- Sift the powders:
In another bowl, combine the rice starch, potato starch, baking powder, and ANGEL MIX 2.0. Sift everything to avoid lumps and achieve a uniform mixture.

- Incorporate the dry ingredients:
Gradually add the powders to the whipped egg mixture, gently mixing with a spatula or wooden spoon. Make movements from the bottom to the top to avoid deflating the mixture.

- Add the butter:
Pour the melted and warm butter into the mixture, continuing to stir gently to achieve a smooth and homogeneous consistency.

- Cooking:
Pour the batter into the previously buttered donut molds and bake in a preheated convection oven at 180°C for about 10-11 minutes.

- Cooling:
Once cooked, let the doughnuts cool in the mold for a couple of minutes, then unmold them and let them cool completely on a rack.
You can store it for a couple of days in an airtight container, or you can freeze the product for up to 60 days from the production date.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

Whipping the eggs well with the sugar is essential to achieve soft doughnuts. Dedicate at least 8-10 minutes to this phase, ensuring that the mixture is light and well-aerated.

Use eggs at room temperature: if they are cold, immerse them in warm water for a few minutes before using them. The butter should be warm but not hot, to avoid cooking the eggs or breaking the mixture.

Incorporate the butter slowly and in a thin stream, gently mixing with a spatula. This step requires patience to keep the air incorporated in the dough.

Do not open the oven during cooking to prevent the doughnuts from collapsing.

For a more indulgent variation, you can add chocolate chips, dried fruit (such as walnuts or almonds), or small pieces of candied fruit to the dough.

For an extra touch, you can prepare a lemon glaze by mixing powdered sugar and lemon juice, and pour it over the doughnuts once they are cool.

Use good quality non-stick molds. If the molds tend to make the desserts stick, butter them well and dust them with potato starch or rice flour.

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Lemon Donuts

Amount : 24 pieces
Preparation time : 20 minutes
Leavening : NO
Cooking : 11 minutes @ 180°C
Difficulty level : Very easy
Food cost (indicative) : Cost €0.15 per piece
Product used: Angel Mix 2.0

Ingredients:

Base to assemble:
220g Fresh whole eggs (4 large eggs)
120g Granulated sugar
2g Fine salt
Grated zest of 2 lemons

Powders:
70g Rice starch
210g Potato starch
10g Vanilla baking powder
6g ANGEL MIX 2.0

To add:
160g melted and warm butter

Procedure:

Note:

Buy what you need!

Need help?

Lemon Donuts

Amount : 24 piecesPreparation time : 20 minutesLeavening : NOCooking : 11 minutes @ 180°CDifficulty level : Very easyFood cost (indicative) : Cost €0.15 per pieceProduct used: Angel Mix 2.0

Ingredients:

Base to assemble: 220g Fresh whole eggs (4 large eggs) 120g Granulated sugar 2g Fine salt Grated zest of 2 lemons Powders: 70g Rice starch 210g Potato starch 10g Vanilla baking powder 6g ANGEL MIX 2.0 To add: 160g melted and warm butter

Procedure:

Note:

Buy what you need!

Need help?

Amount : 24 pieces
Preparation time : 20 minutes
Leavening : NO
Cooking : 11 minutes @ 180°C
Difficulty level : Very easy
Food cost (indicative) : Cost €0.15 per piece
Product used: Angel Mix 2.0

Base to assemble:
220g Fresh whole eggs (4 large eggs)
120g Granulated sugar
2g Fine salt
Grated zest of 2 lemons

Powders:
70g Rice starch
210g Potato starch
10g Vanilla baking powder
6g ANGEL MIX 2.0

To add:
160g melted and warm butter