Orange Poppy Seed Baked Doughnuts

I had a couple of excess oranges I needed to use up and came across this recipe for Orange Poppy Seed Baked Doughnuts. Citrus and poppy seeds go so well together and these doughnuts were no exception. In addition to the batter being flavored with orange zest and poppy seeds, the cooled doughnuts are topped with a simple orange juice powdered sugar glaze.

These are best the day they are made. Once the doughnuts have been glazed, the liquid sugar will absorb into the doughnut and become sticky after a few hours. If you have extra that you want to freeze, freeze them in a single layer on a parchment lined baking sheet and glaze right before serving.

I used a Wilton Nonstick 6-Cavity Heart Donut Panfor the doughnuts. You can also use this Wilton Nonstick 12-Cavity Mini Donut Panto make mini doughnuts.

Orange Poppy Seed Baked Doughnuts
Adapted from The Little Epicurean , from The Novice Chef

Ingredients:
1/3 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
zest of 1 orange
1 1/2 tablespoons poppy seeds
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup whole milk, room temperature, divided
Glaze:
1 1/2 cups powdered sugar
1/4 cup fresh orange juice

Preheat oven to 350 degrees F. Grease a regular or mini doughnut pan with oil or cooking spray.

In a medium bowl, beat together butter and sugar until light and fluffy. Beat in egg, then orange zest and poppy seeds.

In a small bowl, combine flour, baking powder, baking soda, and salt.

Fold 1/3rd of the flour mixture into the butter mixture. Gently mix in half the milk. Add another 1/3rd of the flour, then remaining milk, then remaining 1/3rd flour. Transfer to a piping bag fitted with a medium (or small for mini doughnut pan) tip or a large ziploc bag with a small amount of the corner cut off.

Pipe the doughnut pan cavities a little over half full and bake in preheated oven until the top springs back when touched, 6-8 minutes. Allow to cool for 2 minutes before transferring doughnuts to wire rack. If any batter is leftover, grease the pans and repeat.

Once the doughnuts are cool, whisk together powdered sugar and orange juice in a small bowl until no lumps remain. Dip the top of each cooled doughnut into the glaze and return to wire rack to set.

Serve the day they are made.