Happy Monday! We have a bright, new recipe to kickstart your week. Few things lift the spirits like fresh lemon—the bright, citrus scent and tangy flavor are impossible to resist. If you love miniature treats as much as I do—mini cakes, mini cupcakes, and tiny desserts—today’s recipe is a double delight. Cheerful, flavorful, and fun to make, these Lemon Poppy Seed Mini Donuts are adorable and utterly delicious. This recipe was shared by Jessica Segarra of The Novice Chef Blog from her cookbook, Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your “Hole” Day.
“As a lover of everything citrus, the Lemon Poppy Seed Mini Donut is one of my favorites from the book. Anytime I have an extra lemon around, it usually gets zested and squeezed into these mini donuts. I hope you enjoy them as much as I do!” — Jessica Segarra, The Novice Chef Blog
LEMON-POPPY SEED MINI DONUTS
a recipe by Jessica Segarra
makes 24 mini donuts
For the donuts:
2/3 cup whole milk
2 tablespoons sour cream
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, room temperature
1/2 cup granulated sugar
1 large egg
Zest of 1 large lemon
1 tablespoon poppy seeds
For the icing:
2 tablespoons fresh lemon juice
1 1/2 cups powdered sugar
STEP 1: If using an electric donut maker, preheat it according to the manufacturer’s instructions. If you’re using mini donut pans, preheat the oven to 350°F (175°C) and grease the pans well.
STEP 2: In a small bowl, whisk together the milk and sour cream. In a separate bowl, combine the sifted flour, baking powder, and salt. Set both mixtures aside.
STEP 3: In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 1 minute. Add the egg, lemon zest, and poppy seeds. Beat for about 30 seconds, scraping down the bowl as needed to ensure everything is evenly incorporated.
STEP 4: Add the dry ingredients and the milk mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix. Transfer the batter to a piping bag, or to a resealable plastic bag with the corner snipped off, for easy filling.
STEP 5: If using mini donut pans, fill each cavity about 3/4 full. Bake for 7–9 minutes, or until a toothpick inserted into a donut comes out clean. If using an electric mini donut maker, fill each indentation about 3/4 full and cook according to the appliance instructions, or until cooked through. Remove the donuts and cool them on a wire rack until completely set.
STEP 6: For the icing, place a sheet of wax or parchment paper under a wire rack to catch drips. In a small bowl, whisk together the lemon juice and powdered sugar until the glaze is smooth and lump-free. Adjust the consistency with a little more lemon juice if too thick, or more powdered sugar if too thin.
STEP 7: Dip the top of each cooled donut into the lemon icing, then return it to the wire rack to set for about 5 minutes. Serve right away for the best texture and flavor. Store leftover donuts in an airtight container at room temperature for up to three days; they’re best eaten the first day.
Tip — Double Dip: If you really love lemon, don’t be shy about double-dipping the donuts. After the first coat sets for about five minutes, dip them again for an extra glossy, tangy finish. Allow a few minutes for the second layer to firm up before serving.
Excerpted with permission from Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your “Hole” Day (F+W Media) by Jessica Segarra, The Novice Chef Blog.