Ingredients
Method
For donuts:
- Preheat the oven to 356º F (180° C). Grease or spray a 12 donut shaped mold or pan with some oil or butter. The size of the donuts should be about 3.50 inches (9 cm) in diameter.
- In a medium bowl, sift the flour with the baking powder, baking soda and salt. Mix with a spoon and set aside until needed.
- Separately, in a large bowl add the sugar with the lemon zest and rub them together using your fingertips. This will help bring out the oils from the lemon zest, adding more flavor.
- Add the egg, melted butter, sour cream or yogurt, lemon juice and vanilla extract. Beat with a hand whisk for 1 minute until smooth.
- Add the flour mixture in two separate additions, beating after each one using a rubber spatula until there are no flour lumps left. Finally, add in the poppy seeds and beat just until incorporated.
- Once the batter is ready, pour it in a piping or plastic bag without a piping tip. Cut open the tip of the bag and carefully fill each donut cavity with the batter, filling each one to 2/3 of its capacity. You should get about 8 donuts in total.
- Bake the donuts at 356º F (180° C) for approximately 10-12 minutes or until they are lightly browned and a wooden toothpick comes out clean when inserted.
- Once ready, remove the donuts from the oven and let them cool for 10 minutes while you make the glaze.
For the glaze and to finish:
- Mix the powdered sugar with the lemon juice in a medium bowl using a fork for a few seconds until a slightly thick glaze forms.
- To glaze the donuts, you can hold them downwards and dip them, or you can glase them using a spoon. Once they are glazed, sprinkle some more poppy seeds on top.
- When they are ready, let them sit for 10 minutes for the glaze to become firmer and the donuts are easier to eat.