A recipe for Orange Poppy Seed Baked Doughnuts! These light, citrus-scented baked donuts are topped with a sweet orange glaze and even more poppy seeds for an easy and flavorful addition to brunch.
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These Orange Poppy Seed Baked Doughnuts are such a fun and delicious way to use up an extra orange or two. Best of all, they come together easily in less than 30 minutes with no frying required!
The baked donut base is packed with orange zest, orange juice, and poppy seeds. After baking until golden and cooling to room temperature, they are topped with an orange glaze and if desired, additional poppy seeds and orange zest for even more flavor.
Bake the donuts until puffed and barely golden. The tops should spring back when lightly touched. Ten to twelve minutes is usually perfect for me.
Allow the doughnuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling. Wait until the doughnuts have cooled to room temperature before adding the glaze and toppings. They are best within a few hours of baking.
I used this doughnut pan on Amazon to make the round baked doughnuts. The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off. You can also gently spoon the batter in until each cavity is 3/4 full. Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary.
These Orange Poppy Seed Baked Doughnuts 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.
Looking for more baked doughnut recipes?
Orange Poppy Seed Baked Doughnuts Recipe
Adapted from The Little Epicurean
Orange Poppy Seed Baked Doughnuts
Orange Poppy Seed Baked Doughnuts:
- 1 1/2 cups (175 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (15 grams) cornstarch
- 2 tablespoons (20 grams) poppy seeds plus more for topping
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- Zest of 1 orange
- 1/2 cup (118 milliliters) milk
- 1/4 cup (60 grams) yogurt
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
- 2 large eggs
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (170 grams) powdered sugar
- 2-3 tablespoons orange juice
- 1 teaspoon vanilla extract
To make the doughnuts:
- Preheat oven to 350˚F (180˚C) . Grease 2-3 doughnut pans.
- In a large bowl, whisk together the flour, sugar, cornstarch, poppy seeds, baking powder, baking soda, salt, and zest from orange.
- In a small bowl, whisk together the milk, yogurt, butter, eggs, orange juice, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps.
- Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 3/4 full.
- Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
To make the glaze:
- In a large bowl, whisk the orange juice and vanilla extract into the powdered sugar to create a smooth glaze. Adjust the amount of orange juice to desired consistency.
- Dip the top of each cooled doughnut into the orange glaze. Allow any excess to drip off, then place back on the wire rack, glaze-side up.
- If desired, sprinkle with additional poppy seeds and orange zest.
- These Orange Poppy Seed Baked Doughnuts are best the day they are made.