Description
Baked, instead of fried, with lemon and poppy seed, these bright-tasting doughnuts are glazed in a matching icing for a tantalizing treat.
Ingredients
Scale
Lemon Poppy Seed Doughnuts
- 1/3 cup 70 grams granulated sugar
- Zest of 1 1/2 lemons
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups 150 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 2 tablespoon lemon juice
- 1/3 cup 80 mL milk
Lemon Glaze
- 1 1/4 cups 140 grams powdered sugar
- 1–2 tablespoons lemon juice
- Poppy seeds (for sprinkling)
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Grease a standard-size doughnut pan.
- In a large mixing bowl, whisk together the sugar and lemon zest until fragrant. Whisk in the vegetable oil, egg, and vanilla. Stir in the flour, baking powder, salt, and poppy seeds. Stir in the lemon juice and milk until uniform.
- Transfer the batter to a pastry bag (or large resealable plastic kitchen bag with the corner snipped off). Fill the depressions in the prepared pan with the batter until 2/3 full (alternatively, if appearance does not matter, you could spread the batter into the pan using an offset spatula, but this results in more unevenly shaped doughnuts). Bake the doughnuts for 12-15 minutes, or until puffed and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes, before transferring to a cooling rack to cool completely.
- For the lemon glaze, stir together the powdered sugar and lemon juice until smooth. If the glaze is too thick, thin with a teaspoon or two of additional lemon juice.
- Dip the cooled doughnuts into the glaze, allowing any excess to drip off. Sprinkle poppy seeds on top. The glaze will take 10-15 minutes to set, depending on the thickness.
- Category: Baking, Dessert