Lemon Poppy Seed DonutsPosted: June 25, 2012
This could possibly be our last full week in our apartment. While this thought is incredibly exciting, it’s also a tiny bit unnerving. It will be our first move with actual furniture, (moving in and out of dorms really don’t count) since when we moved into the apartment we didn’t have a bed or couch.
Now we do. We’ve also just got a lot more stuff, not to mention our precious livestock. Starting today, I have to get moving (hah!) on our packing, though I can’t say I’m looking forward to it.
Needless to say, I’ll be packing all the kitchen equipment last, and it will most likely be the first thing I unpack at the new house.
I can just picture it now, I run straight into the kitchen to hang my beloved pans on the pot rack and arrange my various small appliances in the cupboard space while my clothes sit wrinkling in their suitcases and Izzy cowers in her pet carrier.
Just kidding. I’d at least let Izzy out to explore her new domain.
But let’s return to the present where we have some fabulous donuts waiting for us. Lemon and poppy seeds are like the chocolate and peanut butter of the breakfast world to me. Not that I wouldn’t mind eating the later combo for breakfast.
Anyway, these donuts are a prefect manifestation of the “proper” breakfast combination, topped with a sweet, but tart, lemony glaze. Basically sunshine encapsulated in donut form that would look great on your breakfast table.
Lemon Poppy Seed Donuts
Adapted from The Novice Chef
Makes about 12-15 donuts
1/2 cup plus 1 Tbsp milk (whole or 2% is preferred)
2 Tbsp sour cream
1 ½ cup all purpose flour
1 ½ tsp baking powder
½ tsp salt
3 Tbsp unsalted butter, softened
½ cup sugar
1 large egg
zest of 1 lemon
1 Tbsp poppy seeds
For the icing:
juice of 1 lemon (about 2 Tbsp)
1 ½ cups powdered sugar
Preheat oven to 350 degrees and grease donut pan(s).
In a small bowl, whisk together milk and sour cream; set aside. In another small bowl, whisk together flour, baking powder, and salt; set aside.
In large bowl, or stand mixer, cream together butter and sugar. Add egg and lemon zest. Beat for 30 seconds, scrapping down the bowl as needed.
Add in the flour mixture, alternating with the milk mixture, stirring only until just combined after each addition. Do not over mix. Fold in the poppy seeds.
Fill each donut indention 2/3 full. Bake for 10 minutes, or until the donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and cool completely.
For the icing:
In a small bowl, whisk together the lemon juice and powdered sugar until smooth. Dip the top of each donut into the glaze and transfer to a wire rack to dry. Lay a cutting board or wax paper underneath to catch drips. Let set for 10 minutes and serve!