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Poppy Seed Doughnuts

Rated as 4.33 out of 5 Stars

"This scrumptious doughnut recipe from our Test Kitchen provides a few extra servings but freezes well. Though you may find it difficult not to eat them all at once!"
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30 m servings
Original recipe yields 6 servings


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  1. In a small bowl, combine the first six ingredients. Combine the egg, buttermilk, yogurt, oil, lemon juice, peel and vanilla; stir into dry ingredients just until moistened. Coat six 4-in. tube pans with nonstick cooking spray and dust with 1 teaspoon confectioners' sugar. Divide batter among pans.
  2. Bake at 400 degrees F for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dust with remaining confectioners' sugar.


  • Nutritional Analysis: 1 doughnut equals 199 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 341 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.


Read all reviews 3
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Really easy and really yummy! I didn't have any buttermilk, so I subbed clabbered milk (1/3 cup 2% milk w/ 1 t. white vinegar) and it turned out great. I also didn't have any lemon juice or ze...

Well done, on this one. Turned out ok... but, (oh-ho, theres a but lol) I found that the icing sugar scorched the bottems. Other than that, very well done.

Tastes good, but it is more of a runny cake batter than bread dough. Not realizing this I had to bake it in a cake pan as I don't have doughnut pans - still turned out but didn't satisfy the d...