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

2 quarts oil for deep frying (I used canola)
For the glaze:
2 cups powdered sugar
2-3 tablespoons lemon juice

In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, lemon zest, and poppyseeds. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well combined. The mixture will be sticky, but this is OK! Cover and refrigerate for at least 1 hour.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



These donuts look so delightful! Love this recipe!


Oh yum! I so want to make these on the weekend! I hope you find a new place that you love, and decorating is always fun!


aw, you’re pre-nesting! completely understandable: i’m in a bit of that phase myself, as we’ll be moving in the next year or so (hopefully), and the house we are currently in is not my taste at all (b/c it was my husband’s when we got married, and i’m ‘making do.’) 🙂 It’s a fine house, but it really is hard to make something your own when you fundamentally don’t like it, so i can sympathize.
donuts are wonderful company to homewares-dreaming, for sure. especially these, which i imagine are just delightful; lemon poppyseed is one of my favorite flavor combos.


your comment made my day! it’s so comforting to know there are others out there who feel similarly. best of luck in your move, as well. hopefully we’ll both find houses we can create beauty in!


Hi, this might very well be a stupid question but I’m going to ask anyway ? Can these be baked as opposed to fried?

Sarah | Broma Bakery

Hi Katie! Not stupid at all. These ones cannot be baked, as the batter is a completely different consistency. I have some other great baked donuts on the blog you can look through though! I will consider making a baked version this summer 🙂

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