Strawberry Lemon Poppyseed Doughnuts

how to make donuts


2 cups All-Purpose Flour

3 tablespoons Poppy Seeds

½ cup Sugar

1½ teaspoon Baking Powder

1/2 teaspoon Baking Soda

½ teaspoon Salt

1/2 cup Buttermilk

2 large Eggs

¼ cup Honey

4 tablespoons Butter

1 1/2 teaspoon Vanilla Extract

1 tablespoon Lemon Zest

1 cup Strawberries, diced


2 tablespoons Sugar

½ cup Strawberries, small dice

1 tablespoon Lemon Juice

1 cup Confectioner’s sugar


Preheat oven to 400 degrees Fahrenheit.

In a small bowl combine 1/2 cup small diced strawberries with 2 tablespoons sugar. Set aside to let these strawberries macerate as they will become part of the glaze.

In a bowl, beat butter with sugar and honey. When light and fluffy, beat in vanilla extract and eggs. Next stir in the in the dry ingredients . When combined, add the buttermilk, lemon zest, and poppy seeds. Mix until all ingredients are incorporated.  Gently fold in the diced strawberries.

Spoon batter into a greased doughnut pan.

Bake for 8-10 minutes, until a toothpick comes out clean.

Let cool on a rack. While the doughnuts are cooling, make the glaze.

Drain the juice from the macerated strawberries. Stir the strawberry and lemon juice in with the powdered sugar. Mash the macerated strawberries and stir into the glaze. When doughnuts have cooled but are still warm, dip into the glaze. Best served immediately.


Photographed by Alli Shepherd.