These lemon poppyseed sourdough donuts are a delight. Bite into a sweet lemon glaze and a refreshing burst of lemon and poppyseed in every bite. Whether you enjoy these in the spring, summer or as a winter pick me up, these donuts are unmatched.
Last week I bought a bag of lemons. Since then we have made a variety of dishes incorporating lemon – from homemade lemonade to a lemon blueberry sourdough dutch baby. It only makes sense I woke up dreaming about these lemon poppyseed sourdough donuts.
I wanted to take a classic vanilla sourdough donut recipe and jazz it up. I dreamed of lemon in all it’s forms – zest and juice to bring a refreshing mouthfeel on every bite.
And of course the lemon flavor had to be incorporated into the glaze as well. Because this recipe is infused with lemon, it only makes sense to pair it with poppyseeds.
I can picture these lemon poppyseed sourdough donuts being served at a tea party. Or apart of Sunday brunch with the family. And they can even be frozen for when you just need a glass of sweet lemonade – but in the form of a donut.
The great part about these sourdough donuts is they are baked instead of deep fried. Though they are made with sourdough discard, they are cake like in texture instead of the standard yeast donut. Thanks to the pairing of sourdough discard and baking powder, these donuts rise to the sky.
As an added bonus, these donuts can be short fermented or long fermented depending on your baking timeline and fermentation goals. The recipe is highly customizable and does not impact the delicious citrus flavor.
Ingredients
To make sourdough lemon poppyseed donuts, there are a few basic ingredients.
- All purpose flour (or gluten free flour)
- We use organic, unbleached flour. Recently Costco has been carrying a Kirkland brand for cheap, or King Arthur has a good one too.
- Option to use spelt flour, oat flour and gluten free flour within this recipe. Changes to the flour will change the overall donut texture.
- Sourdough starter
- Use active starter or sourdough discard within this recipe. The rise of the donuts comes from additional leavener within the recipe, therefore the strength of your starter is not important.
- White Sugar
- Butter
- We use unsalted butter within this recipe, though you can also use salted butter, vegan butter or a neutral tasting oil – like avocado oil.
- Egg (optional)
- Though the egg does yield in a donut with a higher rise, it is not essential to the recipe.
- Lemon Juice
- Freshly squeezed tastes best, though any lemon juice will work
- Lemon Zest
- I will put this as option but it truly gives the delightful lemon flavor)
- Vanilla Extract
- Poppy Seeds
- Baking Powder
- Sea Salt
- Lemon Glaze
- Powdered Sugar
- Lemon Juice
- Milk or water (optional – depending on the thickness of your glaze and amount of lemon juice left over)
Kitchen Tools
Mix these lemon poppyseed sourdough donuts by hand, with a stand mixer or hand mixer.
- Donut Pan (These are silicone and these are non stick)
- Large mixing bowl
- Sheet Pan
- Stackable Cooling Racks
- Cookie sheet (for catching lemon glaze)
- Reusable Plastic Bags (for storage)
How to Make Lemon Poppyseed Sourdough Donuts
The first step to create lemon poppyseed sourdough donuts is to feed your starter. This recipe can use active starter or sourdough discard.
Use sourdough discard from your fridge or active sourdough which has been recently fed. Because the rise of these donuts comes from baking powder rather than wild yeast, a bulk fermentation period is not necessary.
Stir and Go method
The stir and go method for making these donuts is quite simple. Add all ingredients together in a mixing bowl and bake.
First, preheat the oven to 350 degrees Fahrenheit.
Combine butter (or oil) and sugar together. Add the egg. Next, add the fresh lemon juice, sourdough starter, fresh lemon zest, milk (or water), and vanilla extract.
To the wet ingredients, add in the flour, baking powder, poppy seeds, salt. Mix until combined.
Grease the donut pan. Pipe or spoon donut mixture into the donut pan. Fill the donut pan 3/4 of the way full for tall donuts. Bake 15-20 minutes until tops are firm to the touch and a toothpick comes out clean.
Prepare the lemon glaze recipe by combining lemon juice, powdered sugar and (optional) milk or water. Once the donuts have cooked, place on a cooling rack.
Cool completely and glaze. To ensure the glaze does not drip onto the counter, place a cooling rack on top of a sheet pan to catch drippings.
Use a whisk to drizzle the lemon glaze on top of the donuts. Alternatively in a separate bowl, dip the donuts into the lemon glaze, turning your wrist as you pull the donut out of the glaze. Sprinkle with additional poppyseeds if desired. Enjoy!
Long Fermentation Sourdough Donuts
To enjoy long fermented sourdough donuts, prepare the ingredients the same as the ‘stir and go’ method. Once combined, allow to sit on the counter for 4-12 hours. Place in refrigerator for a bulk fermentation period if desired.
Before baking, remove from fridge and portion into the donut pan. Cook as outlined above.
How to Store Sourdough Donuts
After allowing to cool completely, store on the counter for up to 3 days. The lemon glaze may settle into the donut during this time, though the texture will not be affected. If stored within an airtight container or ziplock baggie, the glaze will sink into the donuts faster.
These lemon poppyseed sourdough donuts can be placed within the refrigerator for up to 1 week. Alternatively, place them in a sealed container into the freezer. If not serving right away, refrain from glazing before placing in the freezer. Glaze when removed from the freezer and before serving.
Frequently Asked Questions:
How do you get the mixture into the donut pan without a piping bag?
To fill a donut pan, use a piping bag. Alternatively, put the dough in a ziplock bag and cut the edge off. If you prefer to use a spoon, place spoonfuls of the batter into the donut pan. Ensure the middle of the donut center is wiped clean before cooking.
Can you use pre squeezed lemon juice?
While fresh squeezed lemon juice is best, this recipe will taste great with pre-squeezed lemon juice. Prepare the same way as outlined within the recipe.
I do not have lemon/ I do not like lemon, what other citrus can I use?
Lime juice and orange juice work well within this recipe!
What ways can you glaze a donut?
There are multiple ways to put the lemon glaze onto the donuts. Use liquid (milk or water) to thin out the glaze if needed. This will help to thin the glaze and make it easier to shake across the top of the donuts.
I like to use a whisk to get thin lines across the top of the donuts. Alternatively, dunking the donut into the bowl of glaze also works well.
Lemon Poppyseed Sourdough Donuts
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Donut pan
- 1 cooling rack optional
- 1 Sheet Pan optional
Ingredients
- 1 cup all purpose flour
- 1/3 cup + 1 TBS sugar
- 1/8 tsp salt
- 1 tsp baking powder
- 2 TBS melted butter (salted or unsalted butter. Option to use oil)
- 1 tsp vanilla extract
- 1/4 cup sourdough discard active sourdough or sourdough discard
- 1 lemon zested About 2 TBS
- 3 TBS lemon juice About half a lemon
- 3 TBS Milk or water
- 1 TBS poppy seeds
Lemon Glaze
- 1-2 TBS lemon
- 1/2 -1 cup powdered sugar Amount varies based on sweetness desires
- 1 TBS milk or water Optional (if you want thinner glaze). May need more. Add 1 TBS at a time.
Instructions
Feed Starter
- Feed your starter, if necessary, to have either sourdough discard on hand or active sourdough.
Stir and Go Method
- Preheat the oven to 350 degrees Fahrenheit.
- Combine butter (or oil) and sugar together. Next, add the egg, fresh lemon juice, sourdough starter, fresh lemon zest, milk (or water) and vanilla extract.
- To the wet ingredients, add in the flour, baking powder, poppy seeds, salt. Mix until combined.
- Grease the donut pan. Next, pipe or spoon donut mixture into the donut pan. Fill the donut pan 3/4 of the way full for tall donuts. Bake 12-15 minutes until tops are firm to the touch and a toothpick comes out clean. Allow to cool on a cooling rack until completely cooled to the touch.
Glaze The Donuts
- Prepare the lemon glaze recipe by combining lemon juice, powdered sugar and (optional) milk or water.
- Cool completely and glaze. To ensure the glaze does not drip onto the counter, place a cooling rack on top of a sheet pan to catch drippings.
- Use a whisk to drizzle the lemon glaze on top of the donuts. Alternatively in a separate bowl, dip the donuts into the lemon glaze, turning your wrist as you pull the donut out of the glaze. Sprinkle with additional poppyseeds if desired.
Notes
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