…also known as lemon poppy seed doughnuts with an orange glaze. But Google told me that was too long for a post title. And besides “rise and shine doughnuts” just sounds so much tastier. It’s also still pretty accurate since these doughnuts pack a pretty sunny flavor that’ll get you up and out the door with a smile (I’m sorry, you’re right, that smile’s an effect of the giant mug of coffee I… I mean, you… consumed before even thinking about setting a foot outside). Good day sunshine! Pass the doughnuts!
Rise and Shine Doughnuts (Lemon poppy seed doughnuts with orange glaze)
Makes 6 baked doughnuts
For the lemon poppy seed doughnuts:
1 cup all purpose flour
1/3 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
2 tbsp. (30 grams) butter, melted
1 tsp. vanilla extract
1 tbsp. lemon zest
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup milk
1 tsp. poppy seeds
For the orange glaze:
2 1/2 cups powdered sugar + 2-3 tbsp.
1/4 cup fresh orange juice
1 tbsp. orange zest
Start by preheating your oven to 350*F (175*C) and greasing your doughnut pan(s). In a bowl, whisk together your dry ingredients (baking powder, baking soda, granulated sugar, poppy seeds, and flour). In a large bowl, whisk together your wet ingredients (melted butter, egg, vanilla extract, lemon juice and zest, and milk) until just combined. Add the dry ingredients and continue whisking until the batter is completely lump free. Spoon or pipe your batter into your greased doughnut pan(s) and bake for 9-10 minutes, or until a toothpick inserted into the doughnuts comes out clean. Once the pan is cool enough to handle (about 5 minutes after coming out of the oven), turn the doughnuts out onto a wire cooling rack to continue cooling.
To make the glaze, whisk together your 2 1/2 cups powdered sugar, and your orange juice and zest in a small saucepan over medium heat. Once the mixture becomes hot (but not boiling), removing the pan from the heat and add the 2-3 tbsp. of extra powdered sugar to thicken up the glaze. For those of you wondering why we’re heating the glaze and not just whisking it together and calling it good, it’s because heating it will make the glaze really harden once it cools. Dip the cooled doughnuts into the glaze, allowing the excess to drip off before turning them right side up and letting them dry on your cooling rack.