1. preheat oven to 350 degrees and grease donut pans.
In a small bowl, whisk together milk and sour cream. Set aside.
2. In a small bowl, whisk together flour, baking powder, and salt.
Set aside.
In large bowl, or stand mixer, cream together butter and sugar,
until light and fluffy - about 1 minute. Add egg, lemon zest, and
poppy seeds. Beat for 30 seconds, scrapping down the bowl as
needed. Then alternating flour mixture and milk mixture, combine
all ingredients until just combined. Do not over mix.
3. Transfer batter into a piping bag, or a ziplock bag with the tip
cut off. If using mini donut pans- Fill each donut indention 1/2 full.
Bake for 6-8 minutes, or until the donuts are slightly browned and
spring back when touched. Remove from oven, transfer to a cooling
rack, and cool completely.
4. For the icing- Place wax paper under a wire rack to collect
drippings for an easy clean up. In a medium 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. Let set
for 10 minutes and serve! Will keep for a day or two in an airtight
container, but are
Originally Submitted
5/3/2017
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