{"id":14354,"date":"2013-01-28T15:51:03","date_gmt":"2013-01-28T20:51:03","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=14354"},"modified":"2017-03-28T07:44:56","modified_gmt":"2017-03-28T11:44:56","slug":"lemon-poppy-seed-mini-donuts","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2013\/01\/lemon-poppy-seed-mini-donuts.html","title":{"rendered":"Recipe: Lemon Poppy Seed Mini Donuts"},"content":{"rendered":"

Happy Monday!\u00a0 We have a fresh new recipe to get your week off to a fabulous start.\u00a0 Nothing adds a ray of sunshine to your day and awakens your senses like lemon.\u00a0 The crisp, citrusy aroma of lemon is seriously hard to beat.\u00a0 And if you’re like me and crazy for mini’s… mini cakes, mini cupcakes, mini desserts of all kinds.\u00a0 Then today’s recipe is a double win!\u00a0 It’s cheerful, bright and just down right fun.\u00a0 Adorable and delectable.\u00a0 You’re going to love these Lemon Poppy Seed Mini Donuts<\/strong>!\u00a0 Shared with us by Jessica Segarra of The Novice Chef Blog<\/a><\/strong> from her new book, Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your \u201cHole\u201d Day<\/a><\/em>.<\/p>\n

\"Lemon<\/p>\n

\u201cAs a lover of everything citrus, the Lemon Poppy Seed Mini Donut is one of my favorites from the book.\u00a0 Anytime I have an unused lemon hanging out around the house, it is almost always being zested and squeezed into these Mini Donuts.\u00a0 I hope you enjoy them as much as I do!\u201d\u00a0 ~\u00a0 Jessica Segarra of The Novice Chef Blog<\/a><\/p>\n

LEMON-POPPY SEED MINI DONUTS<\/strong>
\na recipe by Jessica Segarra<\/a>
\nmake 24 Mini Donuts<\/p>\n

For Donuts:<\/em>
\n\u00b2\u2044\u00b3 cup whole milk
\n2 tablespoons sour cream
\n1\u00bd cups all-purpose flour, sifted
\n1\u00bd teaspoons baking powder
\n\u00bc teaspoon salt
\n6 tablespoons butter, room temperature
\n\u00bd cup granulated sugar
\n1 large egg
\nZest of 1 large lemon
\n1 tablespoon poppy seeds<\/p>\n

For Icing:<\/em>
\n2 tablespoons fresh lemon juice
\n1\u00bd cups powdered sugar<\/p>\n

STEP 1:<\/strong> \u00a0 If using an electric donut maker, preheat according to manufacturer\u2019s instructions.\u00a0 If using donut pans, preheat oven to 350\u00b0F and grease donut pans.<\/p>\n

STEP 2: \u00a0<\/strong> In a small bowl, whisk together milk and sour cream.\u00a0 Set aside.\u00a0 In a separate small bowl, whisk together flour, baking powder, and salt.\u00a0 Set aside.<\/p>\n

STEP 3:<\/strong> \u00a0 In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy\u2014 about 1 minute.\u00a0 Add egg, lemon zest, and poppy seeds.\u00a0 Beat for 30 seconds, scrapping down the bowl as needed.<\/p>\n

STEP 4:<\/strong> \u00a0 Then, alternating flour mixture and milk mixture, combine all ingredients until just blended.\u00a0 Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.<\/p>\n

STEP 5:<\/strong> \u00a0 If using mini-donut pans: Carefully fill each donut indentation \u00be full. Bake for 7\u20139 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.\u00a0 If using an electric mini-donut maker: Carefully fill each donut indentation \u00be full. Bake according to manufacturer\u2019s instructions or until a toothpick inserted into a donut comes out clean.\u00a0 Remove donuts from appliance, transfer to a cooling rack, and let cool completely.<\/p>\n

STEP 6:<\/strong> \u00a0 Place wax paper under a wire rack to collect any drippings for an easy cleanup.\u00a0 Then, in a small bowl, whisk together lemon juice and powdered sugar until smooth.<\/p>\n

STEP 7:<\/strong> \u00a0 Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes.\u00a0 Serve immediately; donuts can be stored in an airtight container for up to 3 days but are best served fresh.<\/p>\n

Double Dip:<\/strong> While it\u2019s not okay at parties, when you\u2019re icing donuts, it is totally acceptable to double dip.\u00a0 If you are a big fan of lemon, circle back around after your first donut dip . . . and dip them again!\u00a0 Just allow a little extra time, about 5 minutes, for the icing to set up after your second dip.<\/p>\n

{Excerpted with permission from Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your \u201cHole\u201d Day<\/a> (F+W Media, November) by Jessica Segarra of The Novice Chef Blog<\/a>}<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Happy Monday! We have a fresh new recipe to get your week off to a fabulous start. Nothing adds a ray of sunshine to your day and awakens your senses like lemon. The crisp, citrusy aroma of lemon is seriously hard to beat. And if you’re like me and crazy for mini’s… mini cakes, mini cupcakes, mini desserts of all kinds. Then today’s recipe is a double win! It’s cheerful, bright and just down right fun. Adorable and delectable. You’re going to love these Lemon Poppy Seed Mini Donuts! Shared with us by Jessica Segarra of The Novice Chef Blog from her new book, Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your \u201cHole\u201d Day.<\/p>\n","protected":false},"author":1,"featured_media":14358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,47],"tags":[],"class_list":{"0":"post-14354","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-recipes","9":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/14354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=14354"}],"version-history":[{"count":20,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/14354\/revisions"}],"predecessor-version":[{"id":29231,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/14354\/revisions\/29231"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/14358"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=14354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=14354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=14354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}