These lemon poppy seed donuts are soft, fluffy, and deliciously sweet! And since they’re baked in the oven, ready in about 20 minutes or so. These fun little donuts are simply bursting with lemon and poppy seeds. Be sure you use fresh lemon juice and zest, cause that really makes a huge difference. This recipe is for 24 mini-donuts or 6 large donuts. They’re not the most healthiest thing to eat, but occasionally, everyone deserves a little treat. Especially my two boys, since they’re having lots of tests at school as the end of the school year is approaching fast.
- 110g all purpose flour
- 30 g corn starch
- 70 g coconut sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp salt
- 2 tbsp. poppy seeds
- 80 ml buttermilk
- zest of 1 lemon
- juice of 1/2 lemon
- 3 tbsp butter (or coconut oil), melted
- Preheat the oven at 175°C and spray your mini donut tray with nonstick cooking spray.
- Whisk together all the dry ingredients (flour, corn starch, baking soda, baking powder, sugar, salt and poppy seeds)
- In a small bowl, whisk together the wet ingredients (buttermilk, lemon juice, melted butter ans lemon zest).
- Add to the dry mixture and stir till just combined using a rubber spatula.
- Spoon the batter into a pastry bag and fill the molds of your donut pan about 3/4 of the way.
- Bake for 7-9 minutes, use a toothpick to check for doneness. Don’t over bake your donuts!
- Let them cool in the pan for a couple minutes, then transfer them to cooling racks.
Combine 100g powdered sugar with 1 tsp. acai powder and approx. 2 tbsp cherry juice until desired consistency is reached.
Dip the donuts one by one in the glaze and place them back on a cooling rack for the glaze to set.