Poppy Seed Donuts
6 servings
90 minutes
Poppy seed donuts are a refined combination of airy texture and crunchy poppy seeds. This dessert, inspired by Italian culinary traditions, dates back to times when poppy was used to add depth of flavor and a delicate nutty aroma to baked goods. Light and porous, with citrus notes of lemon zest and a hint of vanilla, they create a balance of sweetness and freshness. Served as a morning dessert with a cup of espresso or as an elegant finish to dinner. The mixture of sour cream and buttermilk makes them soft, while the sugary crust adds exquisite sweetness. These donuts are perfect for family breakfasts and cozy gatherings, providing a sense of home warmth and culinary mastery.
1
Preheat the oven to 200 degrees. Grease 2 small muffin pans with butter and sprinkle with 2 tablespoons of sugar.
- Canola oil: 3 tablespoons
- Sugar: 1.3 glass
2
In a bowl, mix flour, sugar, poppy seeds, baking powder, soda, and salt.
- Wheat flour: 2 glasss
- Sugar: 1.3 glass
- Poppy seeds: 2 tablespoons
- Baking powder (raising agent): 1.5 teaspoon
- Baking soda: 1.5 teaspoon
- Salt: 0.5 teaspoon
3
In another bowl, beat the egg with sour cream, buttermilk, butter, zest, and vanilla. Add the dry ingredients and mix well.
- Chicken egg: 1 piece
- Sour cream 10%: 7.5 tablespoons
- Buttermilk: 80 g
- Canola oil: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Grated lemon zest: 2 teaspoons
4
Place the dough in molds and bake for about 15 minutes until golden brown. Remove from the mold and cool.
