Poppy Seed Doughnuts

September/October 1996

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Sour cream and buttermilk add tang to these poppy seed doughnuts.

Poppy Seed Doughnuts

Makes: 1 dozen doughnuts

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  • 2 tablespoons plus 1 1/4 cups sugar, divided
  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds, toasted (see Tip)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup nonfat sour cream, or nonfat plain yogurt
  • 1/3 cup buttermilk
  • 3 tablespoons canola oil
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray or oil. Sprinkle molds evenly with 2 tablespoons sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)
  2. Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl to blend. Whisk egg in a large mixing bowl until frothy. Add the remaining 1 1/4 cups sugar, sour cream (or yogurt), buttermilk, oil, lemon zest and vanilla; mix well. Add the dry ingredients and stir with a rubber spatula just until moistened.
  3. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)

Tips & Notes

  • Make Ahead Tip: Equipment: 2 mini-Bundt pans
  • Tip: To toast poppy seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Per serving: 225 calories; 5 g fat (0 g sat, 2 g mono); 20 mg cholesterol; 42 g carbohydrates; 4 g protein; 1 g fiber; 342 mg sodium; 39 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat

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