April 18, 2014
Ladies. It’s that time of year.
That time where we somehow by a force unknown (a force that I wish existed in the Winter…) pushes us to reach for fruit instead of cupcakes.
Okay. Maybe not instead of cupcakes. But we’re certainly reaching for more fruit.
When Spring hits, I suddenly cannot get enough citrus in my life. Next week I’ll be sharing how to incorporate citruis inspired peices into your wardrobe, but this week I have to share how to incorporate it in the kitchen.
In a doughnut. I was nursing a serious craving for lemon at the exact same moment a doughnut craving hit. Luckily, Pinterest was invented for moments like this. I scrolled like a mad woman until I came across a recipe I pinned months ago: Lemon Poppyseed Doughnuts by the Novice Chef. Within two hours, I was pulling these babies out of the oven:
They were light, refreshing, lemony and so delicious. I only made a few changes to the recipe.
1. I used a full sized doughnut tray, which gave me about 9 doughnuts.
2. The icing was a little too lemony for my taste so I iced half of the doughnuts in a thin layer of plain glaze. Those were my favorites.
3. I exchanged All-Purpose flour for Cup4Cup flour to make these bad boys gluten free.
These would be a perfect addition to Easter Brunch so run, don’t walk, to the kitchen and make these as soon as possible. I promise you won’t regret it!
Original Recipe Here
p.s. zested lemons are so stinkin’ gorgeous.
All photography by Jill Atogwe