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I whipped up these Meyer lemon and poppy seed doughnuts on Saturday afternoon for no real reason at all. Fortunately, no special occasion is needed for doughnuts, and sometimes it’s nice to bake simply for the joy of it.

Meyer Lemon & Poppy Seed Doughnuts | Tutti Dolci

These baked doughnuts are bursting with flavor from bright Meyer lemon zest and juice; poppy seeds add an appealing crunch. The combination of yeast and baking powder leads to incredibly light and airy doughnuts with a great rise. Here’s to guilt-free delights!

Meyer Lemon & Poppy Seed Doughnuts | Tutti Dolci

Meyer Lemon & Poppy Seed Doughnuts | Tutti Dolci

Meyer Lemon & Poppy Seed Doughnuts | Tutti Dolci

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Meyer Lemon & Poppy Seed Doughnuts

  • Yield: 12 doughnuts

Ingredients

Doughnuts

  • 2 tsp Red Star PLATINUM Yeast
  • 2 Tbsp very warm water (120-130°F)
  • 2 Tbsp Meyer lemon zest
  • 3/4 cup sugar
  • 2 cups cake flour (see note below)
  • 2 Tbsp poppy seeds
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted

Glaze

  • 1 cup powdered sugar, sifted
  • 2 tsp Meyer lemon zest
  • 3 Tbsp Meyer lemon juice

Instructions

  1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together yeast and warm water in a small bowl; set aside. Place Meyer lemon zest and sugar in a food processor and pulse for 1 minute. Whisk together lemon-sugar, cake flour, poppy seeds, baking powder, and salt in a large bowl. Combine buttermilk, eggs, butter, and yeast mixture in a medium bowl; add to flour mixture and stir just until combined.
  2. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 2/3 full. Bake 6 to 7 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, spraying pan with nonstick spray in between batches.
  3. For the glaze, whisk together powdered sugar, lemon zest, and juice in a small bowl. Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze and let set on rack. Doughnuts taste best the first day; if desired, store unglazed overnight in an airtight container at room temperature and glaze before serving.

Notes

To make your own cake flour: Place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.


Nutrition

  • Calories: 210
  • Carbohydrates: 40

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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29 comments

  1. being a food blogger you are constantly thinking of next post, best recipes etc but its really refreshing not to think about it for once and just enjoy the process. I am so glad they turned out great and you shared it with us because I love the combination of meyer lemon and a poppy seed.

  2. I love to bake with no purpose. I’m not sure that came out right, but I totally get what you mean. And anyway, who needs a reason to bake and eat doughnuts, especially when they are this good?

  3. How funny I was just going to post lemon poppy seed doughnuts but went with muffins instead :)! These look perfect! Beautiful photos, as always!

  4. Love this recipe for doughnuts, Laura! I agree…baking for no reason at all is the best reason to bake! 🙂 Yes, yeast combined with baking powder works amazingly for light and fluffy sweet yeast doughs. It is my secret for making cinnamon roll dough. I love how you made these yeasted doughnuts with Meyer lemon and poppy seeds! Cannot wait to make these. Thanks for sharing! xo

  5. They look gorgeous! I prefer baking doughnuts instead of frying them (you’re rigjht: guilt-free delights!)
    I’m curious: you fill the molds with a pastry bag, so the dough is quite liquid, that’s why you’re using cake flour, right? I mean, the texture is not like a brioche dough you have to knead and let rise…
    Thanks for the recipe 😉

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