It’s Springtime and Easter is upon us. It’s not uncommon for me to want to make something to bring to our family’s Easter gathering every year, nor is it uncommon to want something scented with lemon. Lemon is just so fresh and Springy! And, who doesn’t like doughnuts?? Lemon+Doughnut= Happiness.
I was given a doughnut baking pan for Christmas last year, and Lemon Poppyseed Doughnuts sounded amazing! I saw a recipe on Pinterest, but I had to change a few things to make my doughnuts edible for my Gluten-Free/Dairy Free husband, David. Let me tell you, these doughnuts are sweet and tart, bright and delicious!
The Gluten Free All Purpose Flour I used was Krusteaz. To make these beauties Dairy Free, I used Silk Dairy Free Plain Yogurt, Blue Bonnet Lactose Free, and Almond Milk.
After I was done making the doughnut batter, I spooned it all into a gallon-sized zip top bag and cut the tip off one corner to use as a piping bag. It’s a necessary step to get your batter into the doughnut molds without making a huge mess.
So into my greased doughnut pans my batter went, some better than others. I’m new at this!
I baked my doughnuts on 350ºF for 6 minutes, but when I tested the top of them with my finger it left an impression rather than springing back. My doughnuts needed 8 minutes total to cook through.
I cook them out and let them cool. In the meantime, I made the glaze out of powdered sugar and lemon juice. I needed more than the original 2 tablespoons of lemon juice to make my glaze thin enough for dipping my delicate doughnuts. Just start with 2 tablespoons and add more, little by little, until it’s as thin as you want it.
I gently dipped the tops of my doughnuts into the lemon glaze and let it set up at room temperature for a while. Done!
- 1/2 cup plus 1 tablespoon Almond Milk
- 2 tablespoons Silk Dairy Free Plain Yogurt
- 1 1/2 cup Krusteaz Gluten-Free All Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons Dairy Free Butter, room temperature
- 1/2 cup sugar
- 1 large egg
- zest of 1 lemon
- 1 tablespoon poppy seeds
- juice of 1 lemon (about 2+ tablespoons)
- 1 1/2 cups powdered sugar
Preheat oven to 350° F and spray doughnut pans with nonstick cooking spray.
In a small bowl, whisk together almond milk and DF yogurt, and set it aside. In another small bowl, whisk together GF flour, baking powder, and salt, and set aside. In a stand mixer, cream together DF butter and sugar, until light and fluffy – about 1 minute. Add egg, lemon zest, and poppy seeds. Beat for 30 seconds, scrapping down the bowl as needed. Then alternating GF flour mixture and DF milk mixture, combine all ingredients until just combined. Do not over mix. Transfer batter into a piping bag, or a zip top bag with the tip cut off.
Fill each doughnut mold about 2/3 full. Bake for 6-8 minutes, or until the donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and cool completely.
For the glaze: Place aluminum foil, parchment paper, wax paper, etc. under a wire rack to collect drippings for an easy clean up. In a medium bowl, whisk together the 2 tablespoons of lemon juice with powdered sugar until smooth. If it’s still too thick, add more lemon juice, little by little, until the consistency is right.
Dip the top of each doughnut into the glaze and transfer to a wire rack to dry. Let set for 10 minutes and serve!