Mini Lemon Poppyseed Donuts with Lemon Glaze

Mini Lemon Poppyseed Donuts with Lemon Glaze

These adorable bite sized donuts are bursting with fresh lemon flavor in each bite!
It's really no secret that I love donuts. Donuts of every shape, size and flavor. Filled donuts, glazed donuts, cake donuts...I'll eat 'em all. My waistline tells me differently though! So I've come to love baking donuts at home. I've made several variations over the years that have been absolutely delicious, but this new recipe that I came up really takes the cake! And it's perfect for summer.

These little mini donuts are bursting with fresh lemon flavor and are also topped with a sweet lemon glaze. The best part is how teeny tiny they are! Perfect for tiny hands to handle, and especially great for portion control, these Mini Lemon Poppyseed Donuts with Lemon Glaze are my new favorite. Made with the new Mrs. Fields Cutie Pie™ Mini Donut Pan, they are quick and simple to make and super adorable!

Love Cooking Company recently sent me the Mrs. Fields Cutie Pie™ Mini Donut Pan to take for a spin in my kitchen and I absolutely love it! These lemon donuts are the first thing I made, but I'm already dreaming of other donut creations to make. Peanut butter minis with a white chocolate glaze, German chocolate minis, strawberry minis with vanilla imagination is running wild! And don't worry, as soon as I get these recipe ideas perfected, I'll be sharing them here on the blog!

Lucky for all of us, Love Cooking Company is offering my readers a 15% discount on all orders over $30! Just head to their website, pick out the items you want and put them in your cart, and upon checkout use the promo code CHEFND15. The code is case-sensitive, so be sure you use all caps! It expires next Wednesday, 7/29, so get shopping soon!

You can also follow Love Cooking Company on FacebookTwitter and Instagram for more delicious recipes and inspiration!

Now, let's make some donuts!

Mini Lemon Poppyseed Donuts with Lemon Glaze
Author: Sarah Bates | The Chef Next Door
Makes 60 mini donuts

1 1/4 cups flour
1/2 cup sugar
1 tsp baking powder
1 tsp poppyseeds
1/2 tsp salt
1/2 cup milk
Zest of one lemon
1/2 tsp pure vanilla extract
1 egg
1 Tbsp unsalted butter, melted and cooled slightly
Additional poppyseeds, for topping

For the glaze:
1 1/2 cups powdered sugar
Juice of one lemon

Preheat the oven to 350 degrees. Spray the Mrs. Fields Cutie Pie™ Mini Donut Pan with non-stick cooking spray and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt and poppyseeds. In a small bowl or measuring cup, whisk together the milk, lemon zest, vanilla, egg and butter. Add the wet ingredients to the dry and mix until combined. Fill each doughnut well about 2/3 full and bake for 6 minutes. The donuts are done when they have puffed up and spring back when gently touched. Let the donuts cool in the pan for five minutes or so, then remove them to a cooling rack to finish cooling completely. Use the remaining batter to make the rest of the donuts.

**Since the wells are so small, the best way to fill the pan is to use a pastry bag or even a Ziploc bag with the bottom corner snipped off. Gently piping the batter into the pan is easy and mess free! 

Allow the donuts to cool completely before adding the glaze. While the donuts are cooling you can make the simple glaze. In a small bowl, add the powdered sugar. Pour the lemon juice over the top and whisk well to make a light glaze. Again, I poured the glaze into a sandwich sized plastic bag and snipped the corner off, then piped the glaze all over the donuts. Sprinkle additional poppyseeds over the tops of the donuts. Serve immediately. Keep donuts in an airtight, covered container for up to 5 days.

Bon Appetit!
Disclaimer: I received the Mrs. Fields Cutie Pie™ Mini Donut Pan from Love Baking Company at no charge for review purposes. All opinions are my own.

1 comment :

  1. Hi. I am having a hard time getting the same output; I am using a David Tutera Pan almost similar size as yours. The top of surface of the donut is flat. I have tried also using a ziploc bag and spooning the batter as well. Do you,have a picture of the batter in the pan before putting in the oven? Thanks