Baked Lemon Poppy Seed Doughnuts

Ingredients

• 2 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp poppy seeds, plus more for sprinkling tops
• 1/4 cup unsalted butter, melted
• 1/4 cup canola oil
• 3/4 cup + 2 Tbsp granulated sugar
• 1 Tbsp lemon zest
• 2 large eggs
• 3/4 cup + 2 Tbsp buttermilk
• 2 Tbsp fresh lemon juice
• Softened butter, for buttering doughnut tins
• 1 3/4 cup powdered sugar
• 3 1/2 Tbsp fresh lemon juice

Directions

1. Heat the oven to 375 degrees. Coat 3 6-hole doughnut tins with softened butter, then give them a light flouring and tap away the extra; put them aside. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds for 30 seconds. In another large mixing bowl, beat the melted butter, canola oil, sugar, and lemon zest with an electric hand mixer on low speed for 1 minute. Add the eggs one at a time, mixing after each addition. In the liquid measuring cup you used for the buttermilk, whisk together the lemon juice and buttermilk; it will start to curdle a bit, so work fairly quickly. Add the flour mixture in 3 separate batches, starting and finishing with it: mix in 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, and continue alternating, stirring only until each addition disappears.
2. Transfer the batter to a piping bag and pipe it, or spoon it, into the prepared doughnut wells, stopping about 1/3-inch from the top rim. Bake in the hot oven until a toothpick inserted into a doughnut comes out clean, about 7 – 8 minutes. Let the doughnuts cool briefly in the tins, then turn them out onto a wire rack to finish cooling.
3. For the glaze, whisk the powdered sugar with 3 1/2 Tbsp fresh lemon juice in a bowl. Dip the tops of the doughnuts into the glaze, place them back on the wire rack, scatter poppy seeds over the tops, and let the glaze set at room temperature. Store in an airtight container.