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Poppy Seed Doughnuts

 Poppy Seed Doughnuts
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!
6 ServingsPrep/Total Time: 30 min.

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 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

  • 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 cooking spray and dust with 1 teaspoon
  • confectioners' sugar. Divide batter among pans.
  • Bake at 400° 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. Yield:

2 of 2

Poppy Seed Doughnuts (continued)

Directions (continued)

  • 6 servings.
Nutritional Facts: 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.