Wednesday, October 5, 2022
HomeBakingStraightforward Lemon Poppy Seed Previous Doughnuts Pleasure the Baker

Straightforward Lemon Poppy Seed Previous Doughnuts Pleasure the Baker


Two glazed doughnuts piled together.

Let’s discuss really ICONIC baking mixtures.  Chief amongst these iconic taste marriages is chocolate and peanut butter which I like in all the pieces from chocolate cake, to spoonfuls of peanut butter dipped into the chocolate chip bag. There may be additionally browned sugar and banana, made even higher for those who set each on fireplace and serve them with vanilla ice cream.  And maybe essentially the most spring-like pairing: lemon poppy seed. Vibrant, nutty, and certain to make each brunch providing that rather more fancy. See: Lemon Poppy Seed Breakfast Rolls and Lemon Poppy Seed Pancakes.

I can’t select a favourite taste pairing and fortuitously that’s not the duty in the present day.  At the moment we’re incorporating lemon and poppy seeds into my favourite baking flex – the do-it-yourself doughnut.  These quaint doughnuts are the cakey, crackly kind that fry up golden brown with loads of peaks and valleys for lemon glaze.  No have to fuss with yeast and resting instances – a straight path to lemon doughnut brunch victory.  Prepared for it?

Ingredients for lemon poppy seed doughnuts in small bowls.

Right here’s the elements you’ll have to make these Lemon Poppy Seed Previous Common Doughnuts:

•  cake flour (right here’s methods to make your personal cake flour for those who don’t have any available)

•  unsalted butter

•  granulated sugar

•  lemon zest and lemon juice

•  egg yolks

•  kosher salt and baking powder

•  bitter cream

•  vanilla extract and lemon extract in case you have it.

•  poppy seeds

•  powdered sugar

•  complete milk

Mixing together sugar and lemon zest in a small bowl.

We’ll begin by mixing collectively lemon zest and granulated sugar. Rubbing the 2 collectively will create an extremely aromatic and flavorful sugar.  All the lemon important oils will probably be launched into the sugar and distributed by way of the entire doughnut – a candy little baker’s trick to get essentially the most taste out of the citrus.

After the granulated sugar has been flavored with lemon, use an electrical hand mixer to beat within the softened butter.  There’s a small quantity of butter for the sugar we’re working with so the butter and sugar combination will probably be sandy. Beat within the eggs yolks to a creamy pale and easy consistency.  Add vanilla extract (and lemon extract for those who’re utilizing it).

In a medium bowl whisk collectively the dry elements: cake flour, baking powder, and salt.  Add half of the dry elements to the butter and egg combination and beat to mix.

Beat within the bitter cream adopted by the remaining dry elements.  What you’ll have is a gentle, tender and sticky dough. One thing like a really thick cake batter.

Cowl and refrigerate the dough permitting the flour to soak up the moisture and settle.

I discover it best to roll this gentle dough out between two items of parchment paper.  Generously flour one piece of parchment, scrape the chilled dough onto the paper, sprinkle the highest of the dough generously with flour and press one other piece of paper onto the dough.

Use a floured spherical biscuit cutter and lower 3-inch doughnuts with 1-inch holes.  Use a floured spatula or bench scraper to raise the doughnut rings onto a parchment lined baking sheet earlier than frying.  I wish to preserve my lower doughnuts chilled within the fridge earlier than frying.

Warmth a number of inches of vegetable, peanut, or canola oil in a shallow pan to 350 levels F.  Fry in batches, returning the oil to temperature between every batch.

Fried old fashioned doughnuts on a cooling rack

Enable the freshly fried doughnuts to chill till heat however simply in a position to deal with.

Fried doughnut getting dipped in lemon glaze.

Whereas the doughnuts cool, whisk collectively a fast glaze with powdered sugar, browned butter, and complete milk.  You possibly can add among the poppy seeds on to the glaze or save them to prime the doughnuts.  Dip the nice and cozy doughnuts in glaze and let the heat of the doughnuts unfold the glaze down the edges of the doughnut.  Sprinkle with poppy seeds.

Home made doughnuts are a marvel each single time however these are particularly satisfying. No yeast. No rising. A lot of shiny citrus taste and nutty seed bites.

One factor I like about these cake doughnuts? They’re nice even a day after baking. Simply toast in a toaster oven to heat and also you’ve obtained one other recent doughnut in your fingers.

Discover the recipe under and depart any questions under.  Fee and remark for those who made the recipe!  I can’t wait so that you can do that one!


Lemon Poppy Seed Previous Common Doughnuts

Pile of glazed lemon poppy seed doughnuts on cooling rack.

A traditional recipe made even brighter with lemon and poppy seeds.

  • Writer: Pleasure the Baker
  • Prep Time: 1 hour half-hour
  • Cook dinner Time: 6 minutes
  • Whole Time: 1 hour 40 minutes
  • Yield: 810 doughnuts 1x
  • Class: breakfast, brunch

For the doughnuts:

  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon lemon zest
  • 2 1/2 cups cake flour
  • 1 3/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, at room temperature
  • 2 giant egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (completely non-obligatory for those who don’t have any)
  • 2/3 cup bitter cream
  • Peanut, vegetable, or canola oil for frying

For the glaze:

  • 2 cups powdered sugar
  • 2 tablespoon unsalted butter, melted till browned and cooled barely
  • 2 tablespoons lemon juice
  • 12 tablespoons complete milk
  • 11 1/2 tablespoons poppy seeds plus extra for topping


  1. In a small bowl rub collectively lemon zest and granulated sugar till aromatic. Put aside.
  2. In a medium bowl whisk collectively flour, baking powder, and salt. Put aside.
  3. In a medium bowl, utilizing electrical hand beaters, cream collectively softened butter and granulated sugar. Whip till pale and fluffy, 3-5 minutes. Add the egg yolks, separately, beating for 1 minute between every addition. Beat within the vanilla extract and lemon extract, if utilizing.
  4. Add half of the dry elements to the butter combination and beat till nearly mixed, however flour streaks nonetheless stay. Add all the bitter cream and guess on low velocity to mix. Add the remaining dry elements and beat on low simply till no flour streaks stay. Use a rubber spatula to complete incorporating the batter and to wash the edges of the bowl. Cowl bowl with plastic wrap and refrigerate for 1-2 hours.
  5. Whenever you’re able to roll out and fry the dough, first set your self up for fulfillment. Generously flour a rimmed baking sheet and put aside. Flour a bit of parchment paper or waxed paper. Flip the chilled dough out onto the floured paper. It will likely be sticky! Flour the highest of the dough and place a second piece of parchment or waxed paper on prime of the dough. Roll right into a 3/4-inch thickness. Fastidiously peel off the highest piece of paper.
  6. Flour a 3-inch spherical cutter and a 1-inch spherical cutter. Minimize as many doughnut shapes as you may, flouring the cutter between every lower. Use an offset (or any) spatula to fastidiously switch the doughnut shapes to the ready baking sheet, separating the doughnuts from the doughnut holes. Gently collect and re-roll the scraps to create as many doughnuts as attainable. Refrigerate when you warmth the oil.
  7. Place 2-inches of oil in a big shallow pan or a Dutch oven. Clip a fry or sweet thermometer on the sting of the pan and convey oil to 340-350 levels F.
  8. Whereas the oil involves temperature, whisk collectively the glaze elements till you have got a thick however pourable glaze.
  9. Line a baking sheet with paper towels and place a cooling rack over the paper towels.
  10. Take away the doughnuts from the fridge and place 2 or 3 doughnuts within the scorching oil. They are going to sink however start to drift after 10-15 seconds. As quickly because the float, flip every doughnut and fry for two – 2 minutes 30 seconds. Flip and fry for one more 2 – 3 minutes. Take away from the oil and place on the cooling rack. Enable to chill for 1 or 2 minutes till cool sufficient to deal with, earlier than dipping within the ready glaze and frivolously sprinkling with extra poppy seeds.
  11. Convey the oil again as much as temperature earlier than frying extra doughnuts in batches. Fry the doughnut holes for 3 minutes whole.
  12. Take pleasure in instantly although these doughnuts are additionally good the day after they’re fried. Retailer in an hermetic container at room temp and toast leftovers in a toaster oven for a couple of minutes earlier than serving

Did you make this recipe?

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