Twice Baked Potato Casserole

Baked Poppy Seed & Lemon Doughnuts

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Review Name:Louann

Review Email:louannringrose@terra.com.br

Review Rating:

Ingredients

    Doughnuts:
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 Tbsp. TRK Poppy Seeds, plus additional for garnish
  • 2 Tbsp. butter, melted
  • ⅓ cup granulated sugar
  • ¼ cup milk
  • ¼ cup sour cream
  • 1 egg, at room temperature
  • 1 tsp. The Spice Hunter Vanilla Extract
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. lemon zest
    • Lemon Glaze:
  • 1 cup confectioners’ sugar
  • 1 Tbsp. lemon juice
  • ½ tsp. TRK Vanilla Extract
  • ½ tsp. TRK Lemon Extract Water
    • White Glaze:
  • ½ cup confectioners’ sugar
  • 1-2 Tbsp. water

Preparation

    Doughnuts:
  • 1. Preheat oven to 350°F. Spray doughnut pan with non-stick spray, set aside.
  • 2. Whisk the flour, baking powder, baking soda and poppy seeds together in a bowl; set aside.
  • 3. In a separate bowl combine the melted butter, sugar, milk, sour cream, egg, vanilla, lemon juice and lemon zest. Add wet ingredients to dry ingredients; stir until just blended. Spoon batter into a large zipped-top bag, then cut one corner off the bag. Pipe the batter into each doughnut cavity, filling each two-thirds full.
  • 4. Bake for 8-10 minutes or until the edges are lightly browned. Allow doughnuts to cool in the pan for 10 minutes before removing and placing on a wire rack to cool.
    • Lemon Glaze:
  • 1. Whisk sugar, lemon juice, vanilla and lemon extracts together in a bowl. Add water ½ teaspoon at a time until desired consistency is reached. Dip each cooled doughnut into the glaze and place back on the wire rack.
    • White Glaze:
  • 1. Whisk white glaze ingredients together in a bowl; this glaze should be slightly thinner than the lemon glaze.
  • Drizzle white glaze on doughnuts in a decorative pattern; garnish with additional poppy seeds, if desired.
    • Notes:
  • Catch drips of glaze by placing waxed paper under cooling racks.
  • For more yellow color in the lemon glaze, add ¼ teaspoon ground turmeric and stir well.
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