Baked Lemon Poppyseed Doughnuts

I'm a big fan of breakfast foods, but sometimes it's nice to go the sweet route rather than the savory. I love the baked doughnut pan I bought on Amazon a few years ago and this doughnut recipe will hit the spot on a Sunday morning -- especially when paired with a cup of coffee.

Recipe from Cooking Classy.

-2 3/4 cup all-purpose flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-2 Tbsp poppy seeds, plus more for sprinkling tops
-1/4 cup unsalted butter, melted
-1/4 cup canola oil
-3/4 cup + 2 Tbsp granulated sugar
-1 Tbsp lemon zest
-2 large eggs
-3/4 cup + 2 Tbsp buttermilk
-2 Tbsp fresh lemon juice
-Softened butter, for buttering doughnut tins

-1 3/4 cup powdered sugar
-3 1/2 Tbsp fresh lemon juice

Mix together the flour, baking powder, baking soda, salt and poppy seeds. In a separate bowl -- mix the melted butter, oil, sugar, lemon zest and eggs. Add the lemon juice to the buttermilk. Add the wet mixtures slowly into the dry mixture. (The lemon/buttermilk mixture will start to curdle).
Stir until just incorporated, do not over mix!

Add the dough into a piping bag (or a ziplock bag with an end cut off). Pipe into a greased doughnut pan.

Bake at 375 for 7-8 minutes or until a toothpick inserted into the doughnut comes out clean. Turn out onto a paper towel to cool. Repeat piping the doughnuts into a greased pan until all of the dough is used.

Whisk together the glaze and pour over the cooled doughnuts. Sprinkle additional poppyseeds on top if desired.

These turned out great. The doughnuts were light and the lemon flavor was very apparent, but not overpowering. This made 18 doughnuts, which is quite a lot, make sure that you have someone to share with.


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