I have been on a doughnut making kick! I've got the yummy Vegan Maple Doughnuts for you already and these lemon poppyseed doughnuts are finally ready. I hope you've got your pan because I'm not even close to done. I just got started!
I just want to brag a bit first: Today it is feeling like summer is just around the corner. It is crazy beautiful here in the Northwest. And I think it's okay to brag about the weather here because I don't normally get to. Unless you want to brag about rain. And who does that?
And to me nothing screams SUMMER like bright citrus flavors. Lemons especially. These do not disappoint in the lemon flavor department. n top of being nicely tart they are also very moist. Almost to where you don't know if you should call it a doughnut anymore but once it cools down (because I just know you are going to eat one while it's hot!) it kind of morphs into a nice moist and dense doughnut that I am in love with.
And my kiddo ate several. I don't know if all kids love lemons like she does. When she was a baby she didn't make the sour face when eating lemons. She just ate the whole thing - peel and all!
There is a possibility that if you are like me you will make a bit of a mess.
Its alright though. You can clean up extra tonight because you are about to be rewarded with this:
Well that is if you like just a little glaze on your doughnut. That one was quickly dipped. Maybe you like lots and lots of sugary lemony goodness? (raises hand! I DO I DO!)
hen just go all Jackson Pollock on the thing and drizzle some more on. Oohh yeah...
That's what I'm talking about.
Lemon Poppyseed Doughnuts
makes 9-12 doughnuts (depending on pan size)
- 1 & 1/4 cup whole wheat pastry or all purpose flour
- 1/4 cup + 3 Tablespoons sugar
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
- /2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup soy milk
- 3 Tablespoons lemon juice
- zest of 1 lemon
- 2 Tablespoons poppy seeds
- 1/4 cup applesauce
- /2 cup powdered sugar
- 1 - 2 Tablespoons lemon juice
Preheat oven to 350 degrees. Mix together the soymilk and lemon juice. Set aside.Sift together the flour, sugar, salt, baking powder, baking soda, lemon zest, poppy seeds and nutmeg into a large bowl. Add the applesauce to the soy milk mixture and stir well.
Add the wet soymilk and applesauce mixture to the sifted dry mixture and stir to combine. Do NOT overmix!!!!
Put the batter into either a piping bag or a plastic bag with the corner cut off to pipe it into your doughnut pan. Fill the pan to about 3/4 full in each doughnut.
Bake for 11-14 minutes. Let them cool in the pan for about 5 minutes and then pull them out. Let them cool for 5-10 minutes longer.
Sift the powdered sugar into a small bowl and stir in the lemon juice. You may want to add a teaspoon or so of extra lemon juice to thin it out.
Once the doughnuts have cooled slightly you can dip them into the glaze or drizzle it over top. If you dip them make sure to get the excess off before flipping them right side up. You can always dip them 1 time or let them set up and dip a second time. Up to you!
Nutritional information per serving : Serving size: 1 glazed doughnut (if making 12)
? WWPointsPlus 113 calories, 1.1g total fat, 0mg cholesterol, 24.7g carbohydrates, 2g fiber, 14.4g sugar, 2g protein