I’m sitting here eating a lemon poppyseed donut while oggling over homewares. It’s my new thing. Not donuts. Homeware (OK well maybe donuts, too). Right now boyfriend and I live in the shittiest of apartments in Ann Arbor. And by shittiest I mean it has necessities, and is safe, and has heat, but it’s not me at all. And since we will be moving next year (location TBD, look forward to that, lovies!), I have become prematurely obsessed with homeware. I’m talking glass jars, persian rugs, ceramic bakeware of all sorts, butcherblock islands, chaise lounges, luxurious comforter sets, wine glasses (reminder to self: also want wine fridge. a girl can dream), bookshelves-turned-shoe-racks. You know, the usual.
On my second donut now. I think I’m getting tired of this small apartment with no dishwasher and carpeting and slanted ceilings can’t help but think about our inevitable move into a new space. And even if we end up in some box somewhere, how fun will it be to redecorate that box? So excited.
For the donuts:
2 1/2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon poppyseeds, plus more for garnishing
zest of 1 lemon
1 cup milk
1 egg, beaten
1/4 cup butter at room temp
2 teaspoons vanilla extract
Now we’re ready to donut! Combine powdered sugar with lemon juice. You’re looking for a little bit of a thicker consistency, less so than frosting but not thin so it is super water-y. You may have to dip your donuts twice to achieve a nice, thick frosted layer on top.
On a heavily floured board, roll chilled dough out to 1/2 inch thickness. The flour you use here should eliminate all unnecessary stickiness from the dough. Use a 3 inch round cutter (I used a cup measurer) to cut out donuts. Use a smaller cutter (I used a bottle cap) to cut holes from center. Don’t forget to fry those centers– they make perfect donut holes!
Heat oil in a deep, heavy skillet or deep-fryer to 370˚F. I used a le cruset and filled it about 2 inches with oil. Because I didn’t have a thermometer, here’s how I did it: Heat the oil on high for about 10 minutes. Take some dough scraps and gently place into the oil. The dough should immediately start bubbling and get brown within 10 seconds. Turn the heat to low (if it were on a 10/10 scale, put the temperature knob at 2/10), and let the oil cool for another 2-3 minutes. Test again with more dough scraps. You’re looking for your donuts to fry for about 45 seconds on each side, maintaining a nice, golden brown color.
Fry the donuts in hot oil until golden brown, turning once after about 45 seconds. Remove from oil and allow donuts to drain and cool slightly on paper plates or paper towels. When the donuts are slighly cooled (2-3 minutes), dip them in the glaze, coating the tops evenly. Immediately sprinkle with poppyseeds. And voila! You’ve made donuts!
Recipe adapted from all recipes