Sunday, March 16, 2014

Lemon Poppyseed Cake Doughnuts

Remember the days when getting to pick a doughnut from the glass case in the bakery was agonizingly difficult as you tried to find the one with the most sprinkles.  Sprinkles are pretty and all, but a few go a long way, in my opinion, and long gone are the days of enjoying eating a little doughnut with my sprinkles.

But the "sprinkles" you see here are just poppy seeds, because lemon and poppy seed go so well together.  I always wonder about popular food combinations like that, who thought them up and why did they become such a big deal?

These baked cake doughnuts are light and fluffy, almost muffin-like in texture, but with a crunchy, sugary lemon glaze.  Every doughnut should be glazed.

And cake doughnuts, well, if you know me, then you know they're my favorite.

One Year Ago:   doughnuts for yet another Saturday snowstorm...
Two Years Agomeyer lemon ricotta tart

Lemon Poppyseed Cake Doughnuts

·         ¾ cup all-purpose flour
·         ¼ cup granulated sugar
·         ¼ teaspoon salt
·         ¼ teaspoon baking soda
·         Zest of 1 small lemon
·         1 egg
·         3 tablespoons heavy whipping cream
·         3 tablespoons sour cream
·         2 tablespoons oil
·         ½ teaspoon vanilla

·         4 tablespoons granulated sugar
·         2 tablespoons fresh lemon juice
·         Zest of 1 small lemon
·         6 tablespoons powdered sugar
·         Extra lemon zest or curled lemon peel for garnish (and pink sprinkles?)

Bake the Doughnuts:
Preheat the oven to 375 and spray a standard-sized doughnut pan (6 doughnuts) with non-stick spray.

In a bowl, combine the flour, sugar, salt, baking soda and lemon zest.  In a separate bowl, whisk together the egg, heavy cream, sour cream, oil and vanilla.  Add the wet ingredients to the dry and whisk until smooth; batter will be very thick.

Scrape the batter into a piping bag (it is too thick to try to spoon evenly into the pan, so you will need to pipe it), and snip a 1/2 inch hole at the tip.  Pipe the batter into the pan, dividing it between the 6 doughnut molds.

Bake for 8-9 minutes, until risen and the doughnuts spring back when lightly touched.  Cool in the pan for 1-2 minutes before glazing.

Make the Glaze:
While the doughnuts are baking, work on the glaze.  It needs to be ready when the doughnuts come out, since you want both the glaze and the doughnuts to be hot.

In a small saucepan, combine the granulated sugar, lemon juice and lemon zest.  Over medium/medium-low heat, bring to a boil, swirling occasionally to dissolve the sugar.  Keep the saucepan on the heat and whisk in the powdered sugar until smooth.

The glaze will begin to crust as soon as you remove it from the heat, so you have to work quickly.  Dip each doughnut in the glaze, lightly shake off the excess and set on a wire rack to set (or if you like, you could drizzle or pour the glaze over the doughnuts with a spoon).  If the glaze gets too thick, return it to the heat for a minute, whisking to smooth it out, or stir in a few drops of hot water.  Immediately sprinkle each glazed doughnut with a little more lemon zest or sprinkles.  The glaze should set quickly, within about 5 minutes, and the doughnuts will be ready to eat.

Yields 6 doughnuts

Recipe from Curly Girl Kitchen

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