Poppy Seed Doughnuts

Poppy Seed Doughnuts (Adapted from EatingWell )

For the baking pans

nonstick spray
2 tablespoons granulated sugar

For the batter

1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 tablespoons poppy seeds, toasted
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
1 1/4 cups granulated sugar
3/4 cup plain yogurt
1/3 cup buttermilk
3 tablespoons canola oil
2 teaspoons fresh grated lemon zest
1 teaspoon vanilla extract

Preheat oven to 400 degrees.

To prepare the pans

Coat a 6-well doughnut pan and a 12-well doughnut pan with nonstick spray. In the 6-well pan, sprinkle 1/2 teaspoon sugar into each well, shaking out excess when all are done. Repeat with 12-well pan, using 1/4 teaspoon in each well. If you don't have a doughnut pan, you could also use 2 6-well mini bundt pans.

To prepare the batter

In a large bowl, whisk together flours, poppy seeds, baking powder, baking soda and salt.

In a medium bowl, whisk egg until frothy. Add sugar, yogurt, buttermilk, oil, zest and vanilla - whisk until well combined. Pour into the dry ingredients and stir together just until combined.

If using the 6-well pan, spoon about 2 tablespoons of batter into each prepared well, smoothing the surfaces with your finger dipped in water. If using the 12-well pan, you'll need about a tablespoon or so - fill it with enough batter to come up almost to the top. Place the pans into the oven and bake until the tops spring back when touched lightly, about 8 to 12 minutes - smaller pans should only take about 5 to 7. Loosen edges and turn the doughnuts out onto a wire rack to cool.

Makes about 12 large doughnuts or a couple dozen if using the smaller pan.

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