5 hours ago
Thursday, February 16, 2017
I shouldn't be allowed to look at instagram......whenever I see a photo of some delicious dessert, I have to run home and make it.
Here, I tried my hand at lemon poppy seed (poppyseed one word or two?) donuts.
I took out my trusty cheapo donut mold and baked away.
Tip: I keep my poppy seeds in the freezer because too many times they have turned rancid (same w/ sesame and mustard seeds).
Here is the recipe....these were delicious!!!
Lemon Poppy Seed Donuts: makes 6 donuts
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup (65g) sugar
1/4 cup (60ml) milk
1/4 cup (60g) yogurt (I used Chobani no fat Greek plain)
2 tbsp (30g) unsalted butter, melted or vegetable oil
1 teaspoons pure vanilla extract
zest of a lemon
1 tsp poppy seeds
1 cup of confectioners (powdered) sugar
1 tbsp fresh lemon juice
1 tsp milk if too dry and thick
Mix the dry ingredients in a bowl.
In another bowl, mix the egg with the sugar, milk, yogurt, butter or oil, and vanilla.
Add in the zest and poppy seeds.
Add in the dry ingredients to the wet, and combine to make a batter.
Spray a donut mold with PAM or butter.
Here's the tricky part.
Transfer the batter to a pastry bag or ziploc bag (I use a ziploc, folded over so I can easily transfer the batter without a mess).
Cut a tiny hole at the corner if using the ziploc bag and pipe into greased molds.
Bake for 10 minutes, until firm.
Then invert onto a cooling rack. Let cool 10 minutes.
Mix the icing into a small flat bowl and dip each donut in the wet icing and sprinkle with some poppy seeds.
The glaze will harden in about 15 minutes.
These are delicious!!!!