lemon poppyseed donuts

Lemon–Poppy Seed Mini Donut 
from Mini Donuts: 100 bite-sized donut recipes

FOR DONUTS
2⁄3 cup whole milk
2 tablespoons sour cream
1 1⁄2 cups all-purpose flour, sifted
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
6 tablespoons butter, room temperature
1⁄2 cup granulated sugar
1 large egg
Zest of 1 large lemon
1 tablespoon poppy seeds

FOR ICING
2 tablespoons fresh lemon juice 11⁄2 cups powdered sugar

Notes: While it’s not okay at parties, when you’re icing donuts, it is totally acceptable to double dip. If you are a big fan of lemon, circle back around after your first donut dip . . . and dip them again! 

Just allow a little extra time, about 5 minutes, for the icing to set up after your second dip.

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.

2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy— about 1 minute. Add egg, lemon zest, and poppy seeds. Beat for 30 seconds, scrapping down the bowl as needed.

4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.

5. If using mini-donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely. If using an electric mini-donut maker: Carefully fill each donut indentation 3⁄4 full.

Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.

6. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together lemon juice and powdered sugar until smooth.

7. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.

 YIELDS 24 MINI DONUTS

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