Ingredients
2¾cupall-purpose flour
1tspbaking powder
½tspbaking soda
½tspsalt
2tbsppoppy seedsplus more for sprinkling tops
¼cupunsalted buttermelted
¼cupcanola oil
¾cupgranulated sugar+ 2 tbsp
1tbsplemon zest
2largeeggs
¾cupbuttermilk+ 2 tbsp
2tbsplemon juicefresh
softened butterfor buttering doughnut tins
1¾cuppowdered sugar
3½tbsplemon juicefresh
Preparation
Preheat oven to 375 degrees F.
Butter 3 6-hole doughnut tins with softened butter and dust lightly with flour (shaking out excess); set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds for 30 seconds.
In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, canola oil, sugar and lemon zest for 1 minute.
Mix in eggs one at a time.
In the liquid measuring cup used to measure buttermilk, whisk lemon juice with buttermilk quickly.
Working in 3 separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with ½ of the buttermilk mixture and mixing just until combined after each addition.
Pour mixture into piping bag and pipe mixture (or spoon) into prepared doughnut wells, filling within about ⅓ inches of the top rim.
Bake in preheated oven for about 7 to 8 minutes until a toothpick comes out clean.
Allow to cool slightly, then invert onto a wire rack to cool.
In a bowl, whisk together powdered sugar and 3½ tbsp fresh lemon juice to make the glaze.
Dip tops of doughnuts in glaze and return to a wire rack.
Sprinkle tops with poppy seeds and allow glaze to set at room temperature. Store in an airtight container.
