Meyer Lemon Poppy Seed Mini Donuts
Today was my first day POST-last-day-of-work. I had been an associate at the law firm for 7 years and when I first gave notice back in January, I desperately needed a change. I was getting impatient with the pettiness that so often arises in family law. I was feeling tired of being consumed by all of my client's problems. It was time. I needed to grow. But now that I'm "done", I feel a bit sad. Yesterday, the good-byes had been so bittersweet. Bittersweet because I had really enjoyed working there. I did not quit because I hated the work. Most days, I enjoyed my work. I was productive. I was pretty good at it. I liked the people (and we all know that the people are what makes or breaks a workplace!). So at this very moment, I feel like I am missing all that. It is as if I am missing a part of who I am, or was. I can't quite comprehend what I am feeling at this moment; it will likely take me some time. For now, it is surreal and I miss the feeling of being part of something bigger than myself.Several weeks back, I had made these scrumptious Meyer Lemon Poppy Seed Mini Donuts and brought them to work to share with the office. The girls DEVOURED them and could not get enough. I thought it was fitting to end my journey in law (for now? perhaps) with this recipe, which began my blogging journey this year.Below is the recipe for these bite-size donuts, adapted from Tutti Dolci's Meyer Lemon & Poppy Seed Doughnuts.
- 2 tsp or 8 grams of active yeast
- 2 Tbsp of very warm water
- Zest of 2 lemons (preferably Meyer lemon for a sweeter tang)
- 1/2 cup sugar
- 2 cups cake flour*
- 2 Tbsp poppy seeds
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup buttermilk **
- 2 lightly beaten eggs
- 2 Tbsp melted unsalted butter
- 1 cup of powdered sugar
- Zest of one lemon
- Juice of 2 lemons
- Preheat oven to 425°F. Spray a standard mini donut pan (12 per pan) with nonstick spray or coat with a light layer of unsalted butter.
- In a small bowl, whisk the yeast and warm water together. Set it aside and wait as the yeast starts to activate and bubble in the water! In the meantime, zest 2 lemons and mix it with the sugar.
- In a large bowl, whisk together the dry ingredients by mixing the lemon/sugar, cake flour, poppy seeds, baking powder, and salt in a large bowl.
- In a separate bowl, combine the wet ingredients by mixing the buttermilk, eggs, butter, and yeast/water together. Then add the dry mixture into the wet mixture and stir until combined.
- Spoon batter into a pastry bag fitted with a large round tip and fill each mini donut cup about 1/2 to 2/3 full. If you do not have a pastry bag with round tip, you can spoon the batter into a plastic sandwich bag with one corner of the bag snipped off to emulate a round tip.
- Bake the batter for about 6 to 7 minutes. The tops of the mini donuts should spring back when you poke it. Place the hot mini donuts on a wire rack to cool completely before glazing.
- Remember to spray the pan with non-stick spray or unsalted butter between each batch.
- For the glaze: Whisk together the icing sugar, lemon zest, and lemon juice in a small bowl. Dip each mini donut top in the glaze before placing them back on the wire rack to set. I suggest you place parchment paper under the wire rack to catch any glaze that may drip off the donuts.