What's Baking: Baked Lemon Poppy Seed Donuts

 

We're officially one day into the autumn season (how is it already fall?!), and I'm pretty sure that I am supposed to be sharing recipes featuring pumpkin, apple cider, and other cozy fall favorites.

While I am the first to admit that fall is one of my favorite seasons (aside from that whole harbinger-of-winter part), I'm not quite ready to give up the bright citrusy flavors associated with warmer seasons.

So, on that note, yesterday morning I baked up a batch of lemon poppy seed donuts. Oh man, are these good! They are super-lemony, which is just how I like them.

They are delicious straight from the oven (let 'em cool just a little bit before taking a bite) – or you can let them cool a bit more (if you can wait that long!) and then dip the donuts in a lemon glaze.

A sprinkle of poppy seeds on top gives just a little more crunch to an already-tasty donut. Is there anything better than a freshly-baked donut? Not when you have a half-dozen of them sitting on your countertop!

Yeah, I couldn't help myself. I might have taken a little bite during the donut photoshoot. Don't worry, though, these donuts are all mine. Maybe not all in one sitting, though. Maybe.

 

And, never fear, I'll share plenty of pumpkin and apple recipes soon (it's apple-picking season, yay!). But until then, make this donuts, won't you? You won't be disappointed. 

Baked Lemon Poppy Seed Donuts (printer-friendly version)
makes six donuts

For the donuts:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon poppy seeds
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons fresh lemon juice
2 heaping teaspoons fresh lemon zest
1 teaspoon pure vanilla extract
granulated sugar, for sprinkling

For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice

1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, butter, lemon juice, lemon zest, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter (it will be thick and slightly sticky) into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely on a wire rack.
7. While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
8. Once completely cooled, dip each donut into the glaze. Sprinkle with additional poppy seeds if desired. Donuts are best the day they are made and should be consumed within two days.