Glazed Lemon Poppy Seed Doughnuts
Back to Recipes & MoreIngredients
- 2 cups (224 g) cake flour (see Chef’s Tips)
- ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
- 2 tbsp (18 g) poppy seeds
- 1½ tsp (7 g) baking powder
- 1 tsp (6 g) salt
- ½ tsp (2 g) baking soda
- ½ cup (125 ml) milk
- ¼ cup (63 ml) lemon juice, preferably freshly squeezed
- 3 tbsp (45 ml) canola oil (or melted butter)
- 2 tbsp (12 g) lemon zest, finely grated
- 1 large egg, lightly beaten
- 1 tsp (5 ml) pure vanilla extract
- ½ tsp (3 ml) pure lemon extract
- 1¼ cups (150 g) Redpath® Icing Sugar
- 2 tbsp (28 g) butter, melted
- 1 tbsp (15 ml) lemon juice
- 1 to 2 tbsp (15 ml to 30 ml) milk
- Lemon zest
- Candied lemon wheels
- Poppy seeds
Equipment
6-cavity doughnut pan x 2
Pastry brush OR non-stick spray
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Large bowl
Whisk
Medium bowl
Microplane OR grater
Large rubber spatula
Piping bag with plain/round tip
Wire cooling rack
Small bowl
Baking sheet
Parchment paper
Instructions
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.
