Donuts: Poppy-Seed Doughnuts
Source of Recipe
Eating Well, October 1996
List of Ingredients
2 tablespoons sugar plus
1 1/2 cups sugar
2 tablespoons poppy seeds
2 cups all-purpose white flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
3/4 cup nonfat sour cream --or nonfat plain yogurt
1/3 cup buttermilk
3 tablespoons canola oil
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract Recipe
Preheat oven to 400¼F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with 2 tablespoons of the sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.) In a small dry skillet, stir poppy seeds over medium heat until they are fragrant, about 1 minute. Transfer to a bowl. Add flour, baking powder, baking soda and salt, whisk to blend and set aside.
In a large mixing bowl, whisk egg until frothy. Add the remaining 1 1/4 cups sugar, sour cream or yogurt, buttermilk, oil, lemon zest and vanilla; mix well. Add the dry ingredients and stir with a rubber spatula just until moistened. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.) Makes 1 dozen doughnuts.
|
Â
Â
Â
|
member logon
