Glazed Poppy Seed Doughnuts Recipe

Glazed Poppy Seed Doughnuts Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Light as a feather, these pretty glazed doughnuts are my husband's all-time favorites. They're something to celebrate any time of year at all!

[X]

Rate Glazed Poppy Seed Doughnuts Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Glazed Poppy Seed Doughnuts Recipe

Prep: 25 min. + rising Cook: 30 min.

Yield: 42 Servings

25 30 55

Ingredients

1 tablespoon active dry yeast
1 teaspoon plus 1/2 cup sugar, divided
1 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/3 cup poppy seeds
1 cup warm mashed potatoes (prepared without added milk and butter)
3 eggs
1/2 cup shortening
1 teaspoon salt
1 teaspoon ground cinnamon
7 to 8 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
1/2 cup sugar
1/4 cup milk
1/4 cup butter, cubed
1/2 cup confectioners' sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. In another bowl, combine milk and poppy seeds. Let each bowl stand for 5 minutes. Add the potatoes, eggs, shortening, salt, cinnamon, poppy seed mixture and 3 cups flour to the yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll out each portion to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter. Place on greased baking sheets. Cover and let rise for 30 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
In a saucepan, bring sugar, milk and butter to a boil. Cook and stir for 1 minute. Remove from heat; cool completely. Stir in confectioners' sugar, salt and vanilla until smooth. Drizzle over doughnuts. Yield: 3-1/2 dozen.

Originally published as Glazed Poppy Seed Doughnuts in Country Woman Christmas Annual 2004, p14

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas