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Glazed Lemon Poppyseed Donuts | Can't Stay Out of the Kitchen | these #donuts are awesome! They have #lemon juice & lemon zest in both the donut and icing. Terrific for a weekend or #holiday #breakfast. #poppyseeds #HolidayBreakfast #LemonPoppyseedDonuts #HomemadeDonuts

Glazed Lemon Poppyseed Donuts

Teresa Ambra
These amazing donuts are the perfect comfort food for weekend breakfasts. They're filled with lemon juice, lemon zest and poppyseeds for an explosion of flavor. These baked donuts will become your most requested breakfast recipe!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 14
Calories 367 kcal

Equipment

  • 1 20-cavity donut pan
  • 1 large mixing bowl
  • 2 medium mixing bowls
  • 1 whisk
  • 2 wooden spoons
  • 2 wire cooling racks
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • measuring cups
  • measuring spoons

Ingredients
  

DONUTS:

  • 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup unsalted butter melted (1/2 stick)
  • 1/4 cup canola oil or use coconut oil or avocado oil
  • 2 tsp. lemon juice
  • 1 tsp. lemon peel freshly grated
  • 1 tbsp. poppy seeds

LEMON GLAZE:

  • 1/2 cup 2% milk use only enough to make a thick icing
  • 4 cups powdered sugar
  • 2 tsp. lemon juice
  • 1 tbsp. lemon zest grated, for topping

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Spray a 20-tin donut pan with cooking spray.
  • Set aside.
  • In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
  • Set aside.
  • In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
  • Whisk in melted butter, canola oil, lemon juice, lemon peel and poppy seeds.
  • Pour the butter mixture into the flour mixture and stir just until combined.
  • Do not overmix.
  • Batter will be very thick.
  • Spoon batter into a large zip-lock bag.
  • Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
  • Fill each cup 3∕4 full.
  • Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
  • Remove from oven and cool approximately 2 minutes on a cooling rack.
  • Remove donuts from the pan and dip in lemon glaze.
  • Place donuts on cooling rack and immediately sprinkle donuts with freshly grated lemon zest before glazing the next donut.
  • Set out on wire racks until icing sets, approximately 10 minutes.
  • Serve.

LEMON GLAZE:

  • In a medium sized mixing bowl, whisk milk, powdered sugar and lemon juice until smooth.
  • Dip the top of each donut into the bowl of glaze.
  • Set on cooling rack.
  • Sprinkle immediately with lemon zest.
  • Let glaze set for 5-10 minutes before serving.

Notes

NOTE: This is enough glaze for two dozen donuts.
 
NOTE: You may not need all of the milk for the icing. Use only enough to get a thick, spreadable glaze.
 
NOTE: You can purchase the 20-tin donut pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 367kcalCarbohydrates: 65gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 41mgSodium: 205mgPotassium: 82mgFiber: 1gSugar: 46gVitamin A: 210IUVitamin C: 2mgCalcium: 86mgIron: 1mg
Keyword breakfast, donuts, lemon
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