What could be more perfect than the bright, tangy flavor of lemon to put a spring in your step? Perk up your palate with these crazy good lemon poppy seed donuts, oozing with fresh lemon curd and drizzled with lemony poppy seed frosting, dreamed up by Jessica of A Happy Food Dance.
One bite and you’ll be hooked on these donuts for life. They’re perfect for springtime celebrations and weekend brunches and the tastiest way to use up all those fresh lemons!
For the full post and more delicious recipes, visit A Happy Food Dance.
Christina LeeLemon Poppy Seed Donuts
10 Hour/s 30 Minute/s
- Ingredients for Donuts:
- 1 package (2¼ teaspoons) active dry yeast
- ⅔ cups milk, at room temperature
- 3½ cups unbleached all-purpose flour
- ⅓ cup sugar
- 2 teaspoons kosher salt
- 3 eggs
- 7 tablespoons butter, at room temperature, cut into 6 to 8 pieces
- canola oil, for frying
- Ingredients for Lemon Curd:
- zest of one lemon
- 1¼ cup sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- 4 large eggs
- ½ cup fresh lemon juice
- pinch of kosher salt
- Ingredients for Poppy Seed Frosting:
- 1¼ cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons poppy seeds
- To Make Donuts: In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast.
- Add the flour, ⅓ cup of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further.
- Next, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
- Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
- Lightly flour two baking sheets. On a well-floured surface, roll out the dough into a 12-inch by 9-inch rectangle about ½" inch thick. Using a 3½" to 4" round biscuit cutter, cut 12 donuts. You may need to re-roll out the dough to get 12.
- Arrange them on the prepare baking sheets and cover with plastic wrap.
- Place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height.
- When ready to fry, line a tray or baking sheet with paper towels.
- Pour the oil to a depth of about 3 inches into a large, heavy bottom saucepan. Heat over medium-high heat until it reaches 350 degrees on a fry thermometer.
- Working in batches, place the donuts in the hot oil, being careful not to crowd them. Fry them for 90 seconds to 2 minutes on each side, or until golden brown.
- Gently flip and fry them for another 90 seconds to 2 minutes. Using a slotted spoon, transfer the donuts to the prepared tray and let cool completely until you can stuff with the curd.
- To Make Lemon Curd: Using a carrot peeler, remove the zest of one lemon in large pieces.
- In a large bowl over a pot of boil water, combine lemon zest, sugar, butter, eggs, lemon juice and salt. Whisk together over the heat until the lemon curd will thicken and coats the back of a spoon. This will take 15-20 minutes.
- Once thicken, discard lemon zest and strain through a fine mesh sieve.
- Refrigerate until cool.
- To Make Poppy Seed Frosting: In a small bowl, combine the frosting ingredients and whisk till smooth.
- To Assemble: Once the donuts and lemon curd are completely cool, poke a small hole in the side of each donut and create a little space in the middle of the donut for the curd.
- Transfer the curd to a piping bag and pipe each donut with lemon curd until full.
- Set donuts on top of a wire rack and spoon poppy seed frosting over top.
- Let set just enough for frosting to harden and then serve. These are best served immediately after frosting.
Photography: A Happy Food Dance | Recipe: A Happy Food Dance
From our friends at DIY Inspired … I’ve never experienced changing of the seasons because as a native California we basically have one nice season all year long. Since moving to Tennessee, we are experiencing spring as I’ve never seen it! There is a definite draw to do some all natural spring cleaning that I hadn’t experienced when living in California. Being a proponent of organic eating and living I am constantly searching for ways to use what is natural to clean. Click through the gallery below to see a few cleaver spring cleaning tips!
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Oh pretzel, how we love thee! Soft and smothered in mustard or baked to a crisp, this old-time snack was introduced to the States by German immigrants in the late 18th century and is now enjoyed all across the country, from stadiums to the street corners of New York City. Celebrate National Pretzel Day on April 26 with 17 tasty twists on the pretzel, from cheesy pretzel dogs to chocolate pretzel bark!
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A fake tan is always a smart idea to get sun-kissed skin without the sun damage, but horror stories about Oompa Loompa orange skin, splotches and streaks make us wary of a bad fake-bake. Good thing Hello Natural has come to the rescue with these 10 essential tips for the best fake tan ever—it’s a must-read for every wanna-be bronzed beauty, just in time for the warmer months!
From Hello Natural…
1. Plan Ahead
Self tanning is never something you want to do spur of the moment. This is one area of life where spontaneity will not be your friend. Dry brushing is a great step to prep the skin. You will want to dry brush two days prior to your self-tanner application. Dry brush from soles of your feet to the top of your torso.
The day before, use this scrub to remove dry, flaky dead skin cells. If you fail to exfoliate properly, then you will end up with streaks and dark patches. You can add a handful of sugar to your body wash or you can try this homemade pre-tan scrub recipe:
- 1 cup brown sugar
- juice of half a lemon
- 3/4 cup coconut oil
- 2 tablespoons olive oil
Take your time to scrub your entire body, taking extra time at your knees, elbows, ankles and any other areas with dry patches.
Before apply self tanner you’ll want to shower, towel dry and apply a light moisturizer or lotion to your elbows and knees since they tend to grab more color than other areas. Avoid applying lotion all over the body as the oils don’t mix well with self-tanner.
Gloves are crucial so you don’t end up with orange palms. You can find latex or vinyl gloves that end at the wrist.
5. Ample Time
Give yourself plenty of time. Applying self-tanner is never something you want to rush. Be sure you apply during the daytime, in natural light and with a full length mirror if possible.
6. Circular Motions
Apply small amounts of the self-tanner in circular motions. Do not jump around to different areas of the body but work slowly and gradually down one leg, on to the next, up one arm, and so on.
Avoid applying self-tanner to the bottoms of your feet and to the palms of your hands. It’ll never end well. Mix tanner with a little bit of lotion to apply on to the tops of your hands once your body is finished and you remove your gloves.
8. Less is More
If you are using a gradual tanner then you won’t see results for hours. You can always apply more two to three days later instead of going overboard all at once.
If you need to remove any self tanner, use a non-oil based scrub and gently blend the scrub on the area you’d like to lighten and then remove with a damp wash cloth.
Try not to shower for at least 10 hours. Wear loose fitting clothes and avoid exercising/sweating. By the next day you should have a beautiful sun-kissed glow without the damaging effects of the sun!
Want to know which natural tanners Hello Natural recommends? Check out the full post to see all the picks!
Photography: Hello Natural
The official Royal Baby Countdown has begun! While we don’t know if Kate Middleton is expecting a little brother or sister for Prince George (fingers crossed for a baby girl!), we do know that when Mommy and Baby come home, they’ll need a nursery worthy of royalty. So, as our baby present to the Duchess of Cambridge, we rounded up the most beautiful nurseries fit for a little prince or princess.
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