How to Make Lemon Baked Donuts
Create the batter: Combine the coconut flour, arrowroot flour, baking soda, and salt. Add milk, eggs, honey, coconut oil, lemon juice, lemon zest, poppy seeds and mix to combine. Let the batter rest for 5 minutes.
Bake: Divide the batter evenly between the six donut molds. Bake for 17 to 20 minutes. If a toothpick comes out clean and the donuts are set, you can call them done.
Cool: Remove the pan from the oven and let cool for 20 minutes. Gently remove the donuts from the pan. Brush the donuts with warm honey and sprinkle with desiccated coconut and poppy seeds.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Lemon poppy seed donuts will stay good to eat for up to two days at room temperature. Make sure to put them in an airtight container to keep them from drying out. To keep them even longer, refrigerate them in an airtight container for up to two weeks.
To Freeze: You can also freeze your donuts to keep them fresh for up to three months. Simply put them in a freezer-safe container and freeze. Don’t add any toppings to prevent them from going soggy and to make reheating easy.
(You may also like: Lemon Cookies)
This story originally appeared on Paleogrubs
