So like many American’s recently, I have become OBSESSED with The Great British Bake Off. If you don’t know what that is you are seriously missing out! But don’t worry, 3 seasons of it are on Netflix and I highly suggest you go binge watch it right now.
Because I have this strange obsession with British people and baking I have been inspired to channel my best Mary Berry impression and bake during my spring break. The first baked good I decided to conquer, that the bakers on the show made look super easy, is doughnuts.
These are lemon poppy seed doughnuts with a lemon vanilla glaze. I chose to do these doughnuts because my boyfriend Bradley, who also loves the GBBO even if he won’t admit it, LOVES lemon poppy seed.
For the doughnuts you will need:
- 1 cup whole milk or buttermilk (warmed slightly)
- 1 Tbs. active dry yeast
- 1/4 cup granulated sugar
- 1 Tbs. poppy seeds
- 2 large eggs
- 1 tsp. vanilla extract
- 1 Tbs. lemon juice
- 1 Tbs. lemon zest
- 6 Tbs. butter (melted and cooled)
- 4 cups all-purpose flour
- 1/2 tsp. salt
- 1/4 ground nutmeg
- 1-2 quarts oil (for frying)
For the glaze:
- 2 cups powdered sugar
- 1/3 cups heavy cream or whole milk (I prefer cream)
- 1/2 tsp. vanilla extract
- 1 Tbs. lemon juice
There are 2 different ways you can go about preparing the dough.
First, if you have a stand mixer pour the warm milk in the bowl of the mixer with the dough hook attachment. Sprinkle the yeast and 1/2 teaspoon of the sugar on top of the milk and stir lightly. Let the yeast/milk mixture set for about 5 minutes until frothy. If you don’t have a stand mixer like myself, use this same method but in a large mixing bowl.
Next, add the remaining sugar eggs, butter, vanilla, salt, nutmeg, lemon juice & zest, and 2 cups of flour. If using a stand mixer, beat on low speed for 1 minute or until combined. If you’re doing this by hand combine those same ingredients until just combined. Add the remain flour and beat on medium-high speed, or break out those muscles and work by hand, until the dough begins to pull away from the sides of the bowl. The dough should thick yet soft and slightly sticky.
Form dough into a ball and turn it out onto a floured surface. Knead for 2 minutes then place into a greased bowl. Cover with plastic wrap and place in a warm place to rise. Rise for about an hour and a half or until the dough has doubled in size.
Once the dough has risen, punch down the dough to release any air bubbles. Turn dough onto a lightly floured surface and punch down one more time. Roll dough out to 1/2 inch thickness and cut out doughnuts using a circular cutter or you can purchase a doughnut cutter from Bed, Bath & Beyond or any other store like that that sells baking supplies.
Next, line 2 baking sheets with parchment paper or a silicone baking mat and cover with a kitchen towel to allow to rest for about 15 minutes. While waiting, prepare the oil.
Pour oil into a deep pot or dutch oven over medium heat (375 degrees Fahrenheit). Add 1 or 2 doughnuts and cook for 1 minute on each side. Carefully remove the doughnuts with a metal spatula or spoon and place on a cooling rack, repeat with remaining doughnuts.
To make the glaze: whisk all the ingredients together in a bowl. Dip each warm doughnut into the glaze. Place back onto the cooling rack to allow the excess glaze to drip down. You can dip them for a second time if you’d like or leave them with one coat (I did a second coat on mine).
These are best the same day but will keep to the next day as long as you keep them at room temperature.
Serve with coffee or milk and enjoy!
Let’s dig in!