Step 1
Preheat the oven to 350°F (176°C). Thoroughly grease doughnut pans. Set aside.
Step 2
Whisk together cake flour, Redpath® Golden Yellow Sugar, poppy seeds, baking powder, salt, and baking soda in a large bowl until well combined with no lumps remaining.
Step 3
Whisk milk, lemon juice, canola oil, lemon zest, lightly beaten egg, vanilla extract, and lemon extract in a large measuring cup or medium bowl until combined.
Step 4
Pour the wet ingredients into the dry ingredients and fold until just combined. Let batter sit for 10 minutes to allow flour to hydrate. Transfer batter into a large piping bag fitted with a plain/round tip.
Step 5
Pipe batter into the prepared doughnut pans, filling them ¾ full.
Step 6
Place pans into the preheated oven. Bake for 10 to 15 minutes or until pale golden brown and the tops spring back when lightly pressed. Remove from the oven and allow to cool in pans; 5 minutes. Remove doughnuts from pans and place onto a wire cooling rack to cool completely.
Step 1
In a small bowl, whisk together the Redpath® Icing Sugar, melted butter, lemon juice, and milk until smooth (see Chef’s Tips).
Step 2
Line a baking sheet with parchment paper, and place the wire cooling rack with the doughnuts on top.
Step 3
Dip the tops of completely cooled doughnuts into the glaze and place back onto the wire cooling rack to set. Repeat process with the remaining doughnuts.
Step 4
If desired, decorate the doughnuts with lemon zest, candied lemon wheels, or poppy seeds before the glaze hardens.
Step 5
Best eaten the day doughnuts are made. Leftovers can be stored in an airtight container in the fridge for up to 5 days (see Chef’s Tips). Bring doughnuts to room temperature before serving.
*If cake flour is unavailable, measure out 2 cups of all-purpose flour (250 grams), remove ¼ cup (31 grams), and replace with ¼ cup (34 grams) cornstarch, and whisk together until thoroughly combined.
*You can make this recipe with one doughnut pan. After removing the baked doughnuts, rinse the pan well with cold water and completely dry before re-greasing for the next batch.
*If a thinner glaze is desired, whisk in about 1 tablespoon (15 ml) of milk.
*If doughnuts are to be stored at room temperature, remove milk from the glaze recipe and replace with additional lemon juice or water. Glaze may be less opaque than the original.
*Redpath® Dark Brown Sugar can be used instead of the Redpath® Golden Yellow Sugar. Note that the resulting doughnut may be darker in colour and have a more pronounced caramel flavour.
