Lemon Poppyseed Mini Donuts
Yield: 32 +/- mini donuts
Donut Batter
1 c. all-purpose flour (125g)
1 tsp baking powder
¼ tsp baking soda
1 TB poppy seeds
½ tsp salt
2 TB butter, melted and slightly cool
1 large egg, at room temperature
⅓ c. granulated sugar (65g)
¼ c. milk
¼ c. sour cream
1 tsp pure vanilla extract
1 TB lemon juice
1 TB lemon zest
Make the donuts:
Whisk the flour, baking powder, baking soda, poppy seeds, and salt together in a medium bowl. Set aside. Whisk the melted butter, egg, sugar, milk, sour cream, vanilla, lemon juice, and zest until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick. Scrape into a gallon ziploc bag and snip the corner to pipe into donut wells. Place cooked donuts on a wire cooling rack placed in/on a cookie sheet.
Lemon Glaze
2 TB unsalted butter, melted
1 c. confectioners’ sugar (120g)
1–2 TB milk
1 TB lemon juice
½ tsp vanilla extract
Make the glaze:
Whisk all of the glaze ingredients together. Dip each donut into the glaze and place back on the wire rack as the glaze sets (cookie sheet will catch the drips.)
