Lemon-Poppy Seed Doughnuts
These light and fluffy doughnuts are bursting with the bright flavor of lemon and the satisfying crunch of poppy seeds. A simple lemon glaze adds the perfect finishing touch.
Lemon-Poppy Seed Doughnuts
Makes 8 doughnuts
Ingredients
Do-It-All Dough1 tablespoon (9 grams) poppy seeds2 teaspoons (4 grams) lemon zestAll-purpose flour, for dustingVegetable oil, for fryingLemon Glaze (recipe follows)
Instructions
Proceed with Do-It-All Dough recipe, adding poppy seeds and lemon zest with yeast.
Cut 8 (5-inch) squares of parchment paper, and place on a rimmed baking sheet.
Turn out Do-It-All Dough onto a lightly floured surface, and roll to 1⁄2-inch thickness. Using a 3½-inch doughnut cutter or a 3½-inch round cutter dipped in flour, cut dough. Gently transfer doughnuts to prepared parchment squares, spacing at least 2 inches apart.
Reroll scraps; let dough stand for 10 minutes. Cut dough, and place on prepared parchment squares. (Discard any remaining dough scraps.) Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
In a 4- to 6-quart cast-iron Dutch oven or other heavy- bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C). Line a rimmed baking sheet with paper towels.
Using parchment paper to pick up doughnuts, transfer doughnuts in batches to hot oil, letting doughnuts gently fall off parchment into oil. (Do not place parchment paper in oil.) Fry doughnuts in batches until golden brown, 1 to 2 minutes per side. Using a spider strainer, remove doughnuts, and let drain on prepared pans. Glaze as desired with Lemon Glaze. Best served same day.
Notes
*pro tip
If desired, doughnuts can be baked rather than fried. After rolling out dough, cut into 8 (31⁄2-inch) circles, and place on a parchment paper-lined rimmed baking sheet. Follow proofing instructions. When ready to bake, brush with an egg wash of 1 large egg (50 grams) and 1 tablespoon (15 grams) water whisked together. Bake at 350°F (180°C) until golden and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Glaze and fill as desired.
Lemon Glaze
Makes about 3⁄4 cup
Ingredients
2 cups (240 grams) confectioners’ sugar2 tablespoons (30 grams) fresh lemon juice1½ tablespoons (22.5 grams) water1/4 teaspoon (1 gram) vanilla extract
Instructions
In a medium bowl, whisk together confectioners’ sugar, lemon juice, 1½ tablespoons (22.5 grams) water, and vanilla. Use immediately.
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