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Fluffy Lemon Poppy Seed Donuts

Sharon | Whiskfully So
This yeast-raised doughnut has a buttery brioche base speckled with poppy seeds and is topped with a delicious honey lemon glaze.
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Prep Time 20 minutes
Cook Time 10 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours
Category Breakfast, Dessert
Servings 14 doughnuts

Ingredients  

for the dough

  • 3/4 cup (177ml) milk room temperature
  • 1/4 cup (73ml) evaporated milk room temperature
  • 2 tsp (7g) instant yeast
  • 2 whole small eggs whisked
  • 6 tbsp (85g) unsalted butter softened at room temperature
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (3g) salt
  • 3 1/2 cups (500g) all-purpose flour
  • 1 tbsp (9g) Poppy Seeds
  • juice from half a small lemon

for the honey lemon glaze

  • 3/4 cup (75g) powdered sugar sifted
  • 2 tbsp (30ml) evaporated milk
  • 1/8 cup (30ml) honey
  • Lemon zest and poppy seeds to garnish

Instructions 

for the dough

  • In the bowl of a stand mixer fitted with a dough hook, add all the ingredients (except butter), and half of the flour. Mix on low speed until just combined and starting to hold together.
  • Increase the speed to medium, and add the softened butter in small pieces. Mix for 8-10 minutes until the butter is fully incorporated into the dough, then add the rest of the flour and mix until the dough starts to pull cleanly away from the sides of the bowl.
  • Dump out the dough on a flat surface and knead for one minute, pulling the dough into a round ball until smooth. Place into a lightly oiled bowl, cover and let rise for 30 minutes to one hour or until doubled in size.
  • *If making this dough the night before, refrigerate now.

for shaping and second rise

  • Once doubled in size, roll out on a lightly floured surface to 1/2 inch thick. Using a 3 inch round cutter, cut out 14 circles, then use a smaller 1 inch cutter to cut out the center hole. Place the cut-out doughnuts onto cut-out squares of parchment paper and on a baking tray. Cover and let double in size for another 45 minutes or until the dough slightly springs back when touched.

for frying

  • Fill a deep 4 quart pot halfway full with neutral oil and preheat until the oil is 375°F. Without crowding the pot, gently slide the doughnuts with the parchment paper into the hot oil, and fry each side for 30 seconds on until golden brown. Drain and cool on a wire rack for 5-10 minutes before glazing.

for the glaze

  • Whisk together powdered sugar, evaporated milk and honey until thick and ribbony. Dip the tops of each doughnut into the glaze by twisting clockwise. Rest the doughnuts again on a wire rack so the excess glaze drip off. Garnish with lemon zest and poppy seeds.

Notes

  • If using active yeast, add an additional 1/4 tsp and activate in the room temperature milk for 5 -10 minutes or until frothy.