Vanilla Poppy Seed Donuts With A Vanilla Bean, Lemon Glaze (grain/dairy free)

By Kathy C.

- See more at: http://www.urbanposer.blogspot.com/2012/05/vanilla-poppy-seed-cake-doughnuts.html#sthash.2ozgAeWF.dpuf

Ingredients

• Donut Ingredients:
• 2 1/2 cups blanched almond flour (such as Honeyville)
• 1/2 teaspoon baking soda
• A scant less than 1/2 teaspoon salt
• 3 teaspoons poppy seeds
• 6 tablespoons honey
• 1/4 cup coconut oil, softened or liquid
• 1 tablespoon vanilla
• 1 teaspoon Lemon juice
• 3 whole large room temp eggs (separated)
• Vanilla Bean Lemon Glaze Ingredients:
• 1/3 cup warmed coconut butter, in a pour-able state(I used Artistana)
• 2 tablespoons light colored honey
• 2 tablespoons lemon juice
• 1/2 to 1 tablspoon water to desired consistency
• 1/2 vanilla pod scraped

Details

Adapted from urbanposer.blogspot.com

Preparation

Step 1

Directions: (for donuts)
1. Preheat your mini donut making machine (This is the best method for making these) OR preheat the oven to 350 degrees if you are using a regular donut pan or making into muffins
2. In a large bowl, sift together or combine well, the almond flour, baking soda salt and poppyseeds.
3. In another bowl, combine well the honey, oil, vanilla, lemon juice and egg yolks.
4. Add the oil/honey mixture to the dry ingredients. Mix till just combined.
5. Beat the egg whites until nice soft peaks form. Gently fold them into the rest of the batter until no sign of egg white is visible. Try not to over mix though.
6. Scoop the batter into a sandwich size zip lock bag twisting the other end to close it. Snip the end off of one of the corners with a scissors to make a pastry bag (or just use a pastry bag with a 1/2 inch tip). Start with a small cut, you can always make it bigger if you need too.
7. Bake/cook the donuts with one of the three instructions below....(yes I do use a donut make or pan with Teflon. it is the best way to not have a sticky mess. Being that we only eat donuts once or twice a year this is not a problem for me. If this is of concern for you, it may be best to just make muffins or cake with this batter.)

Instructions for a donut maker: Squeeze the donut batter (about 2 tablespoons into the mini donut moulds, filling them generously. I find that my machine produces the best donuts when it is filled really full and rounded. This way the batter will expand into the other side of the mold nicely. If you don't put enough the tops will be flat.

Close the lid and allow to cook for about 2 minutes. The times will vary with each machine. Open the machine and flip them over using the little forked 'skewer' that comes with the machine. Close the lid again cook for about one more minute. Remove from the machine and let cool on a wire rack. Repeat with the rest of the batter. Makes 12-15 mini donuts (depending on how much batter you eat during the prep time.)

Instructions for a regular donut pan: Grease the donut pan then fill each mould about 3/4 full. Smooth the tops if needed. Bake for 10-12 minutes or until just firm to the touch. Allow to cool for 5 minutes than remove the donuts from the pan, letting them cool on a wire rack. Makes about 6 regular size donuts.

Directions: (For the glaze)
1. In a small bowl, mix all the coconut butter and the honey till it forms a thick paste. (Note: It is important to warm and stir coconut butter when opening a new jar. The coconut oil on the top needs to be mixed into the 'butter' in order to get a nice consistency)
2. Add the lemon juice and if needed, some filtered water till desired consistency is achieved.

I like my glaze thick enough that it's opaque but thin enough that it drizzles down the sides of the donut. Play with it to find your perfect glaze. Add to 'chilled' donuts for best results.

Once glazed, place the doughnuts back in the freezer for a few minutes to let the glaze firm up. Donuts can be glazed up to a few hours before serving.
- See more at: http://www.urbanposer.blogspot.com/2012/05/vanilla-poppy-seed-cake-doughnuts.html#sthash.2ozgAeWF.dpuf