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Poppy Seed Doughnuts

By: Taste of Home Test Kitchen  
"This scrumptious doughnut recipe from our Test Kitchen provides a few extra servings but freezes well. Though you may find it difficult not to eat them all at once!"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 194 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon poppy seeds
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup 1% buttermilk
  • 1/3 cup reduced-fat plain yogurt
  • 1 tablespoon canola oil
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons confectioners' sugar, divided

Directions

  1. In a small bowl, combine the first six ingredients. Combine the egg, buttermilk, yogurt, oil, lemon juice, peel and vanilla; stir into dry ingredients just until moistened. Coat six 4-in. tube pans with nonstick cooking spray and dust with 1 teaspoon confectioners' sugar. Divide batter among pans.
  2. Bake at 400 degrees F for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dust with remaining confectioners' sugar.

Footnotes

  • Nutritional Analysis: 1 doughnut equals 199 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 341 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2007 by Tim Jacquard 
Well done, on this one. Turned out ok... but, (oh-ho, theres a but lol) I found that the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2006 by brownie 
Really easy and really yummy! I didn't have any buttermilk, so I subbed clabbered milk (1/3... MORE

 
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