Baked, instead of fried, with lemon and poppy seed, these bright-tasting doughnuts are glazed in a matching icing for a tantalizing treat.
The romance of winter is fading as we enter into spring. The novelty of the crisp, cold air has worn off; we pay no mind to the fleeting clouds materializing and dissipating in time with our breaths. The white snow has darkened, developing an industrial look to match that of the bustling city in which it lay.
The days blur together in repetition and familiarity. To step out of these gray surroundings, I spent Saturday at an art museum, enveloping myself in a world of color, choosing to step away from my gray reality for a few hours. The atmosphere in museums carries a certain stillness about it, revealing a rich history with a closer look. It is about finding a new perspective in the unexpected pieces that draw the idea and speak to an inner truth.
If you are surrounded in gray, take time to embrace color—whether it be in nature, literature, or an art museum on a Saturday afternoon. Color is the antidote to the oppressive, stifling gray.
The gray began its slow descent back into my life on Sunday, surfacing in my baking and photography. At least until the color of the fruit basket caught my eye; the pink grapefruits and sunshine lemons a reminder of the artwork from the day before.
Lemons are a winter fruit, bright yellow and acidic. When combined with the sweetness of sugar and the subtle nuttiness of poppy seeds, the lemon takes on a bold, vivid flavor. These baked lemon poppy seed doughnuts may have a simple, monochromatic appearance, but the taste is a genuine pop of color in a gray landscape.
Baked Lemon Poppy Seed Doughnuts have a bold personality. The batter is infused with lemon zest and crunchy poppy seeds. The baked doughnuts have a cake-like texture. Don’t skip the lemon glaze on these doughnuts—the glaze is mixed with fresh lemon juice and provides a bright, vibrant flavor to the overall dessert. The recipe can be doubled to fit your needs.Print
Kristin Rosenau is a baker and science teacher with a serious sweet tooth. She began an affair with butter and sugar fresh out of college and her love for baking has only matured since. The voice behind the blog Pastry Affair, Kristin develops recipes for the home cook, combining classic recipes and homespun flavors with a dash of honesty.