Baked Poppy Seed & Lemon Doughnuts
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Category
Breakfast & Brunch
Ingredients
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
-
1 Tbsp. The Spice Hunter Poppy Seeds, plus additional for garnish
- 2 Tbsp. butter, melted
- ⅓ cup granulated sugar
- ¼ cup milk
- ¼ cup sour cream
- 1 egg, at room temperature
-
1 tsp. The Spice Hunter Vanilla Extract
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest
- 1 cup confectioners’ sugar
- 1 Tbsp. lemon juice
- ½ tsp. The Spice Hunter Vanilla Extract
-
½ tsp. The Spice Hunter Lemon Extract
- Water
- ½ cup confectioners’ sugar
- 1-2 Tbsp. water
Doughnuts:
Lemon Glaze:
White Glaze:
Directions
Doughnuts:
Preheat oven to 350°F. Spray doughnut pan with non-stick spray, set aside.
Whisk the flour, baking powder, baking soda and poppy seeds together in a bowl; set aside.
In a separate bowl combine the melted butter, sugar, milk, sour cream, egg, vanilla, lemon juice and lemon zest. Add wet ingredients to dry ingredients; stir until just blended. Spoon batter into a large zipped-top bag, then cut one corner off the bag. Pipe the batter into each doughnut cavity, filling each two-thirds full.
Bake for 8-10 minutes or until the edges are lightly browned. Allow doughnuts to cool in the pan for 10 minutes before removing and placing on a wire rack to cool.
Lemon Glaze:
Whisk sugar, lemon juice, vanilla and lemon extracts together in a bowl. Add water ½ teaspoon at a time until desired consistency is reached. Dip each cooled doughnut into the glaze and place back on the wire rack.
White Glaze:
Whisk white glaze ingredients together in a bowl; this glaze should be slightly thinner than the lemon glaze. Drizzle white glaze on doughnuts in a decorative pattern; garnish with additional poppy seeds, if desired.
Recipe Note
Catch drips of glaze by placing waxed paper under cooling racks.
For more yellow color in the lemon glaze, add ¼ teaspoon ground turmeric and stir well.
