Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, September/October 1996


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.)

  • 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.

  • 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.)


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.

Nutrition Facts

226 calories; protein 4.2g; carbohydrates 41.9g; dietary fiber 0.9g; sugars 25.1g; fat 4.7g; saturated fat 0.5g; cholesterol 18.1mg; vitamin a iu 123.1IU; vitamin c 0.4mg; folate 63.8mcg; calcium 87.7mg; iron 1.2mg; magnesium 10mg; potassium 41.4mg; sodium 342.3mg; thiamin 0.2mg.

3 other carbohydrate, 1 fat