Lime & Poppy Seed Mini Doughnuts

The Foodies' KitchenMay 10, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It was a few weeks ago that it dawned on us: we haven’t posted a single recipe for doughnuts! We chose this mini doughnut recipe because it is easy to prepare, and since it is baked and not fried, it’s safer and let’s say a little tiny bit healthier.

As soon as you finish preparing the dough, it is ready to use (no need to rest!), and to make it a clean and neat process, you transfer the dough to a pipping or ziplock bag to pipe each of the doughnuts into the pan, and with a damp finger, cut the dough off of the pipping bag and smooth the surface of the doughnut. This will ensure that the dough is in one layer and that no peaks will brown more than needed when baking.

If you are using just one pan, make sure to run it through cold water (to turn its temperature down), dry it and spray it once again with cooking spray. Doing this will guarantee that you won’t have any doughnuts stick to the pan. To loosen them up after removing them from the oven, you can use a rubber spatula so you don’t scratch the pan.

This mini doughnuts are perfect to serve for a brunch, or just an afternoon catching up with friends. If you like citric desserts, you will love these doughnuts, they are bursting with lemon flavor.

Kitty & Helga

Lime & Poppy Seed Mini Doughnuts

Recipe by Annie’s Noms
Serves: 72 mini doughnuts

Ingredients, for the doughnuts:
2 ¼ cups all-purpose flour
2 teaspoons of baking powder
Pinch of salt
1 large lime, zest and juice (measure 1 tablespoon of juice)
2 tablespoons of poppy seeds
½ cup sugar
1 egg
¼ teaspoon of vanilla extract
1 tablespoon butter, melted and slightly cooled
¾ cup milk

Ingredients, for the glaze:
1 ½ cups confectioners’ sugar, sifted
3 to 3 ½ tablespoon of lime juice
extra poppy seeds for garnish

Directions:

Preheat the oven to 350ºF and spray your doughnut pan with cooking spray.
In a large sized bowl, add the all-purpose flour, baking powder, salt, lemon zest and poppy seeds. Whisk to combine and set aside.
In a medium-sized bowl, mix together the sugar, vanilla, egg and lemon juice, whisk until smooth. Add the melted butter and mix until combined.
Add the wet mix to the dry ingredients and mix with a spatula until combined.
Transfer the batter into a piping bag. Carefully cut a ½-inch opening, and pipe one even layer into each doughnut hole. Dampen a finger and press down where the two ends of piping join, to create a smooth doughnut seal.
Place in the oven for 7 minutes, until risen and inserted skewer into the centre comes out clean. You don’t want them to be golden, they will be pale yellow.
Tip the doughnuts out onto a wire rack to cool completely. If some of the doughnuts don’t come out easily, slide them over with a rubber spatula (to avoid pinching or breaking the doughnuts).
Once the doughnuts are completely cool, place aluminum foil under your cooling rack and make the glaze.
Place the confectioner’s sugar into a small bowl and add ½ tablespoon of lime juice at a time, mixing between each addition until you have a thick mixture.You want it fall off of the back of the spoon, but be thick enough to cling to the doughnuts.
Either spoon the glaze over each mini-doughnut, or dunk one side of the doughnut into the glaze. Return to the wire rack and sprinkle a few poppy seeds.
The mini doughnuts will keep in an airtight container at room temperature, for up to 5 days.

Notes:

If you only have one doughnut pan, cook the first bath, tip them out. Then rinse the pan under cold water, dry it with a kitchen towel and spray again with cooking spray, piping more batter into the pan. Bake as we did before.
If you are baking regular sized doughnuts, bake for 8-10 minutes each batch of 6 doughnuts.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefoodieskitchen

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