Today’s experiment (which began yesterday) was to use up the buttermilk from this week’s butter-making. I’m pleased with the results!
The strawberries were fresh from the market last Saturday, and the oranges had been dried last year and re-hydrated for this recipe.
I used the recipe from The Messy Organic Mum, with a few changes (always!) – I used my fresh-ground hard white wheat for the flour, and I soaked the mixture overnight in the fridge, then brought it to room temperature before adding the extras and baking.
For next time? More cinnamon and ginger because the flavor was too subtle. I used roughly 1.5 teaspoons of each – I could barely taste the cinnamon, and couldn’t taste the ginger at all. Maybe add some more orange pieces, too.
This one is a keeper, and the sweet or savory possibilities are endless.
Finally got around to using my new silicone donut pan, and tested out a baked lemon donut recipe I found. Of course, I modified the recipe to what you see below 🙂
1 1/2 cup whole-grain flour
1/2 cup honey
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 oz plain yogurt with lemon juice to taste
1/3 cup olive oil
1/3 cup milk
Because I used all whole-grain flour, I mixed everything up and let it soak in the fridge overnight, then baked at 325* for 20 minutes (donuts were lightly browned on top). Glazed with 1 cup powdered sugar + 4 Tbl lemon juice whisked together.
They turned out pretty good – not too dense, and when glazed, a good lemon flavor.
For next times:
Add more lemon juice to the yogurt – the unglazed donut didn’t have much lemon flavor, but when the glaze was added, it tasted very good.
Roll in cinnamon/sugar mixture instead of glazing with lemon