Lemon Poppy Seed Baked Donuts

Here is the next installment in my series on brunch. These were really delicious. I prefer baked donuts to fried. They are significantly lighter and healthier. These have a glaze on them but of course you can also leave it off. If you don't have a donut pan and don't want to buy one, you can make these as muffins as well. As full-sized muffins, you will need to bake them for 15-20 mins.

Donut batter:

125g (1 cup) flour

1 tsp baking powder

1/4 tsp baking soda

1 tbsp poppy seeds

1/2 tsp salt

30g (2 tbsp) melted butter

1 large egg, room temperature

65g (1/3 cup) sugar

0.6 dl (1/4 cup) milk (doesn't matter what kind)

60g (1/4 cup) sour cream (I used kermaviili, which is like a Finnish lighter and runnier sour cream. There is no equivalent in English)

1 tsp vanilla extract

1 tbsp lemon juice

1 tbsp lemon zest

Donut glaze:

30 g (2 tbsp) melted butter

120g (1 cup) powdered sugar

1 tbsp milk

1 tbsp lemon juice

1/2 tsp vanilla extract

1. Preheat oven to 175℃ (350℉). Oil the donut pan.

2. Mix flour, baking powder, baking soda, poppy seeds and salt in a bowl.

3. In another bowl, mix together melted butter, egg, sugar, milk, sour cream, vanilla, lemon juice and zest.

4. Pour mixed wet ingredients into dry ingredients and mixed until just combined.

5. Transfer to a freezer bag and cut the corner off the bottom of the bag.

6. Pipe the batter into the donut pan. Fill 2/3-3/4 of the way full.

7. Bake for 9-13 min or until edges lightly browned. Cool in pan for 2 min and then transfer to wire rack to cool completely.

8. Repeat process if you have batter left. In my donut pan, this made 10 donuts, but it will depend on the size of your donut pan.

9. Once the donuts are cool, make the glaze by mixing all of the ingredients together. 

10. Dip one side of each donut in the glaze and place on parchment until the glaze sets.

For the brunch, I baked the donuts the day before and put them in Tupperware and stored them at room temperature. On the day of the brunch, I then made and glazed the donuts.

This recipe is adapted from Sally's Baking Addiction.