Lemon Poppyseed Waffle Donuts

• Produce

  • 1 Lemon, Zest of organic
  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Lemon juice, fresh
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1 cup Gluten-free flour blend with binder
  • 1 tbsp Poppyseeds
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Milk

• Other

  • garnish, poppyseeds
  • ½ teaspoon vanilla paste or extract

Found on kumquatblog.com

Ingredients

• 1 cup gluten-free flour blend with binder (I used Thomas Keller Cup for Cup)
• ¼ cup sugar
• 1 tablespoon poppyseeds
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1 large egg
• ½ teaspoon vanilla paste or extract
• zest of one organic lemon
• ¼ cup fresh lemon juice
• 3 tablespoons melted butter
• Glaze:
• 1½ cups powdered sugar
• 2-3 tablespoons lemon juice
• 1 teaspoon lemon zest
• garnish, poppyseeds

Directions

• Preheat waffle iron according to manufacturers instructions.
• Combine flour blend, sugar, baking powder, poppyseed, and salt in a medium bowl. Combine milk, egg, vanilla paste, lemon zest, and lemon juice in a measuring cup or medium bowl. Add milk mixture and melted butter to flour mixture; stir until just combined.
• Spoon about 2 tablespoons mixture into the center of hot waffle iron; cook according to manufacturers instructions. Cool slightly on a wire rack. Repeat with remaining batter.
• Combine glaze ingredients with a wire whisk to make a thick glaze. Add more sugar or lemon juice to achieve desired consistency. Dunk tops of waffle donuts into glaze. Allow excess to drip off and return to wire rack for glaze to set. Top with additional poppyseeds.