lemon poppy seed donuts

a lemon poppy seed donut photographed from above

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


For the donuts:

  • Neutral high smoke point oil, for deep frying (e.g., canola)
  • 250g all purpose flour (2 cups), plus more for dusting
  • 10g (1 tablespoon) poppy seeds
  • 4g salt (¾ teaspoon)
  • 9g baking powder (2 teaspoons)
  • 45g melted butter (3 tablespoons), cooled slightly
  • 100g sugar (½ cup)
  • 50g egg (1 large) at room temperature
  • 120g plain unstrained yogurt (½ cup) at room temperature
  • 4g (2 teaspoons) lemon zest

For the lemon glaze:

  • 30g (2 tablespoons) plain unstrained yogurt
  • 85g (shy ¾ cup) powdered sugar
  • 1g (½ teaspoon) lemon zest
  • More lemon zest and poppy seeds for decoration


Make the donuts:

Make the glaze and decorate the donuts:

  1. Whisk together the yogurt, powdered sugar, and lemon zest until completely lump-free. Dip or drizzle over the donuts and then decorate with a little more lemon zest and poppy seeds.


* Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.

** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).