Easter Chick Doughnuts

Whether you're planning an Easter brunch or a spring morning breakfast, these chick doughnuts are every bit as easy and they are delicious! With a soft, lemon poppy seed cake doughnut base, what's not to love about these easy treats?

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 10 full size doughnuts 1x
  • Category: Breakfast
  • Cuisine: American


Units Scale

For the doughnuts:

  • 1 1/4 cup flour
  • 1/3 cup granulated sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. poppy seeds
  • 2 tbsp. unsalted butter, melted
  • 1 egg
  • 1 tbsp. freshly grated lemon zest
  • 1 tbsp. lemon juice
  • 3/4 cup milk
  • 1 tsp. vanilla extract

For the chick design:

  • 20 almonds, halved lengthwise
  • 10 oz yellow candy melts
  • Royal icing
  • Food gel coloring in black and orange


  1. In a medium size bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda and poppy seeds) and whisk until well mixed.
  2. In another bowl, whisk together the wet ingredients (butter, egg, milk, vanilla extract, and lemon juice/zest). Whisk the dry ingredients into the wet until the mixture is completely lump free.
  3. Pour (or pipe) the batter into greased doughnut pans and bake at 350F/175C for 9-10 minutes (or until a toothpick inserted into the doughnuts comes out clean).
  4. Once the pan is cool enough to handle (about 5 minutes), invert the pan over a cooling rack and gently shake the pan until the doughnuts come out.
  5. In a deep bowl, melt your yellow candy melts using 20 second increments in the microwave.
  6. You won't use the whole bag, but you can melt them all and wrap up any leftovers in plastic wrap for later use.
  7. Cut two small slits into the sides of the doughnut hole.
  8. Dip the almonds into the melted candy melt and press into the slits at a slight angle.
  9. Dip each doughnut into the candy melts, allow the excess to drip off, then turn right-side-up and tap gently against the counter until the coating is smooth.
  10. If the almonds show through the candy coating, coat them a second time.
  11. Once the yellow candy coating has hardened, a little black and orange royal icing to pipe the chicks' beaks, feet, and eyes.
  12. Optional: brush on a little pink powdered food coloring.


  • Use a piping bag to pipe your doughnut batter into your doughnut pan. This is a lot easier and less messy than trying to pour from the bowl.
  • Doughnuts are easiest to remove from the pan while they’re still warm. The sweet spot seems to be about 2 minutes after they come out of the oven. Simply turn the pan over and gently shake it until the doughnuts come out (hot-pads are a good idea).
  • If the candy melt coating is too thick to “glaze” the doughnuts, you can thin it with a teaspoon of vegetable shortening.
  • The secret to a perfectly smooth candy coating is gentle tapping or shaking so that the coating becomes a smooth. Don’t be afraid to gently tap the bottom of your doughnuts against the counter until the coating has a smooth finish.
  • Leftovers: Baked doughnuts don’t keep well and tend to dry out faster than the fried variety. If you end up with leftovers, the best way to store them is in a paper bag. Whatever you do, don’t refrigerate them or put them in plastic.
  • Reviving stale doughnuts: If you wound up with leftovers and they’ve gotten stale, no worries! You can soften them back up by microwaving them in 5-10 second increments until soft. Just watch out for melting icing.


Keywords: easter breakfast, cake donut recipe, simple doughnut recipe