Print Recipe |
Leave a Review |
Pin Recipe

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon poppy seeds
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/3 cup 1% low fat buttermilk
• 1/3 cup fat free plain Greek yogurt (I used Fage 0%)
• 1 tablespoon canola oil
• 2 teaspoon lemon juice (freshly squeezed for best flavor)
• 1 teaspoon lemon zest (from about 1 medium lemon)
• 1/2 teaspoon vanilla extract
• 2 teaspoon powdered sugar, divided

Instructions

1. Preheat your oven to 400°F (200°C). Lightly coat a standard 6-cavity doughnut pan with cooking spray, ensuring all surfaces are covered to prevent sticking, then set aside.
2. In a medium-sized mixing bowl, combine all the dry ingredients: flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Whisk them together until thoroughly combined, breaking up any lumps.
3. In a separate, larger bowl, whisk together the wet ingredients: the egg, buttermilk, Greek yogurt, canola oil, fresh lemon juice, aromatic lemon zest, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
4. Pour the wet ingredient mixture into the bowl containing the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine and will help keep the doughnuts tender. Overmixing can lead to tough doughnuts.
5. Take your prepared doughnut pan and lightly dust it with 1 teaspoon of the powdered sugar. This step adds a subtle sweetness and a beautiful presentation to the baked doughnuts.
6. Carefully fill each cavity in the doughnut pan approximately 2/3 full with the batter. An easy way to do this is to use a pastry bag or a Ziploc bag with the corner snipped off, or simply spoon the batter evenly into the six spaces.
7. Bake for 10-12 minutes, or until the doughnuts are golden brown and spring back lightly when touched. A toothpick inserted into a doughnut should come out clean.
8. Once baked, remove the pan from the oven and allow the doughnuts to cool in the pan for about five minutes. This helps them firm up slightly before removal.
9. Carefully transfer the cooled doughnuts from the pan to a wire rack. Dust them generously with the remaining 1 teaspoon of powdered sugar while they are still warm, allowing it to melt slightly into the surface, or wait until they are fully cooled for a more visible dusting. Serve warm or at room temperature.

Notes & Expert Tips

For Weight Watchers members: This recipe is designed to be a lighter option, making it a great choice for those managing their points. To conveniently view your WW PersonalPoints for this recipe and track it directly in the WW app or site, remember to click here. Enjoy this delicious treat without derailing your progress!

NUTRITION INFORMATION (per 1 doughnut serving):

• Calories: 201 kcal
• Carbohydrates: 36g
• Sugars: 19g
• Fat: 4g
• Saturated Fat: 1g
• Protein: 6g
• Fiber: 1g
• (Nutritional information is an estimate calculated using myfitnesspal.com and may vary.)

MyWW SmartPoints per (1 doughnut) serving: (Calculated using the recipe builder on weightwatchers.com)

• Green: 8 SmartPoints
• Blue: 7 SmartPoints
• Purple: 7 SmartPoints

WEIGHT WATCHERS POINTS PLUS: 5 per doughnut (Calculated using the recipe builder on weightwatchers.com)

Tips for the Perfect Baked Doughnuts:

• Don’t Overmix: As with most baked goods, overmixing the batter can develop the gluten too much, resulting in a tough doughnut. Mix until just combined.
• Room Temperature Ingredients: Ensure your egg, buttermilk, and yogurt are at room temperature. This helps them incorporate more smoothly into the batter, leading to a more uniform and tender crumb.
• Fresh Lemon: Always use fresh lemon juice and zest. Bottled lemon juice lacks the vibrant flavor and aroma that fresh lemons provide, and the zest holds most of the essential oils for that intense lemon flavor.
• Grease the Pan Well: Even if your doughnut pan is non-stick, a good spray of cooking oil or a light greasing with butter ensures easy release and perfectly shaped doughnuts.
• Filling the Pan: A piping bag (or a Ziploc bag with the corner snipped) makes filling the doughnut cavities incredibly easy and mess-free. It also ensures an even distribution of batter.
• Cooling: Allowing the doughnuts to cool slightly in the pan before transferring them to a wire rack helps them set and prevents them from breaking apart.

Storage and Serving Suggestions:

• Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2-3 days. For longer storage, they can be frozen for up to a month and thawed at room temperature.
• Serving: These doughnuts are fantastic warm from the oven, perhaps with an extra dusting of powdered sugar. They pair wonderfully with a cup of coffee or tea for breakfast or a light snack. For a special touch, consider serving them alongside fresh berries or a dollop of Greek yogurt.

Flavor Variations to Try:

• Lemon Glaze: For an extra boost of lemon flavor and a touch of sweetness, whisk together 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth. Dip the cooled doughnuts into the glaze and let set.
• Orange Poppy Seed: Substitute lemon juice and zest with fresh orange juice and zest for a delightful orange poppy seed variation.
• Almond Extract: Add a 1/4 teaspoon of almond extract to the batter along with the vanilla for a lovely complementary flavor profile.

Author: Emily Bites

Course: Breakfast

Cuisine: American

⭐ Did you make this recipe?
Please leave a star rating and review below! Your feedback helps others discover and enjoy this recipe.