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Recipe »Lemon Saffron Doughnouts with lemon glaze«

Roberta Dall’Alba was inspired by three Pop Art classics for the sisterMAG No. 51 food feature »Pop Art Dessert«. You can download the recipe »Lemon Saffron Doughnouts with lemon glaze« here for free.

Download (PDF, 2 MB)


Inspired by »Gun«.
Colors: blue backdrop, yellow donuts.
Round funfetti to recall the dots of the hand.

Ingredients for about 20 donuts (8 cm diameter):

  • Saffron powder ¼ teaspoon
  • Milk at room temperature 160 gr + 10 gr
  • Sugar 85 gr
  • Dried yeast 7 gr
  • Eggs (at room temperature) 2
  • All-purpose flour 500 gr
  • Organic lemon zest approximately 2 teaspoons
  • Melted butter 80 gr
  • Salt 10 gr


  • Icing sugar approximately 200 gr
  • Juice from organic lemon, enough to get a creamy consistency
  • Zest from half organic lemon, to taste
  • Yellow food coloring, a few drops
  • Funfetti (optional)

To fry:

  • 1 liter of oil


  • Thermometer
  • Stand mixer or other similar machine

How to:

  1. To make these doughnuts you can use a stand mixer or a bread machine with “dough function”.
  2. Infuse the saffron in about 10 gr of milk. Set aside.
  3. Warm up the rest of the milk (doesn’t have to be hot, 35°C are enough).
    Activate your machine or mixer, combine milk, sugar and yeast and let it dissolve for a minute.
  4. Add eggs and mix for another minute.
  5. Start adding half of the flour, gradually. Let incorporate then add the lemon zest, saffron + milk and melted butter. Let the fat absorb.
  6. If necessary, scrap down the sides.
  7. Finally, add the remaining flour and salt and let incorporate. Let knead for about 10/15 minutes.
  8. Put the dough into a big bowl, cover and let rise in a warm place – for 1.5/2 hours (it depends on your room’s temperature) or until doubled in volume.
  9. When doubled, roll the dough out on a floured surface to about 6/7 mm thickness.
    Cut into doughnuts using a cutter or a glass (8 cm diameter) and cut the holes with a small cutter (3 cm in diameter). Do not discard the holes, you can fry them as well.
  10. Cut parchment paper in squares and place each donut onto a piece, it will be easier to remove them and throw them into the oil.
  11. Place them on a baking tray and let them rise for about 40 minutes (covered with plastic wrap or a cloth).
  12. In a large sauce pan, pour a liter of oil and heat it (on medium heat) until it is 170/175° Celsius (340/345° F)*
  13. Drop a 2 or 3 of doughnuts at a time (and some holes) into the oil and fry on one side. When it’s golden, turn them and cook the other side.
  14. Drain on paper towels.

*Keep checking the temperature using the thermometer. Make sure the temperature doesn’t drop or increase too much during cooking time.

To make the glaze:

  1. Start adding lemon juice to your icing sugar and whisk until you get a creamy consistency. Add food coloring and lemon zest.
  2. You can glaze the doughnuts when still warm or cooled down.
  3. Eat immediately or store them into the fridge (or freeze them!)