Time to welcome the weekend (Friday counts 😂) with these super tasty lemon poppyseed doughnuts! They’re baked not fried, and they couldn’t be easier to make, which is good because they’ll go fast 😉
Lemon Poppyseed Doughnuts
Equipment
- doughnut pan
Ingredients
- 2 cups all-purpose flour (250g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup granulated sugar (130g)
- 2 tbsp poppy seeds
- 1 tsp salt
- 4 tbsp unsalted butter (60g)
- 2 large eggs, room temp
- 1/2 cup whole milk
- 1/2 cup sour cream (120g)
- 2 tsp vanilla extract
- 2 tbsp freshly-squeezed lemon juice
- 2 tbsp fresh lemon zest
Glaze
- 4 tbsp unsalted butter (60g)
- 2 cups powdered sugar (240g)
- 3 tbsp milk
- 2 tbsp freshly-squeezed lemon juice
- 1 tsp vanilla extract
- 1 tbsp poppy seeds, optional
Instructions
- Preheat the oven to 350°F. Grease your doughnut pan LIBERALLY with cooking spray and set aside.
- In a small saucepan, melt the butter and let cool for a few minutes. While the butter cools, in a large bowl, whisk together the flour, baking powder and soda, poppy seeds, and salt. In a separate bowl, whisk together the melted butter, sugar, milk, sour cream, vanilla, lemon juice and zest, and eggs. You want to allow the butter time to cool so you don't end up accidentally cooking the eggs!
- Pour the mixed wet ingredients into the dry ingredients, and mix together gently with a rubber spatula just until combined, making sure not to over mix.
- Spoon the doughnut batter into a piping bag or a large ziploc bag and cut the corner off. Pipe the batter into the prepared doughnut pan, filling the molds ~3/4 of the way up.
- Bake the doughnuts for 10-15 minutes, until the edges are just starting to turn a light brown. I know that's a wide time window, but it can vary greatly depending on the size of your doughnut pan. Best to just watch them carefully starting at 10 minutes.
- Once done, remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool. If there is any leftover batter, respray the doughnut pan and bake the rest of the batter.
- While the doughnuts are cooling, make the glaze. Add all the glaze ingredients into a bowl and whisk well to combine. Add more milk a little at a time if you need to thin it out, or add more powdered sugar if it's not as thick as you'd like.
- Once the doughnuts have cooled considerably, dip them into the glaze and set back on the wire rack (I recommend putting a piece of parchment paper underneath to catch drips) to let the glaze set. The doughnuts are best served still warm!
- Enjoy!
