Happy Fat Tuesday!! Or as I like to refer to it, paczki day! Paczki, pronounced puhn-ch-key, is a Polish fried doughnut. It is covered in sugar and delicious! There is this little bakery called Busy Bee Bakery (how cute is that name?) by my old grade school that sells these every Fat Tuesday.
Every year, the line to purchase starts forming outside the bakery before they even open. You know that is one special baked good when people are willing to wake up at the butt crack of dawn and wait outside in the cold for it. I have only had a paczki from there once. I know, I was a fool. I should have eaten them more often when I lived closer.
Luckily, yeast and I became friends and I made some for myself. Heaven in the form of a pastry!
Sorry, I don’t have paczki for you today! I did bring you doughnuts though! And these doughnuts combine all the goodness of a fluffy cake doughnut with the health benefits of chia seeds. Throw in the punch of citrus flavor from Meyer lemons and Nielsen Massey Lemon Extract and you have the perfect doughnut, in my humble opinion.
It is a great way to indulge without really indulging. Baked doughnuts are all the rage these days, so get on trend! Make yourself some of these before you have to go on the straight and narrow and give up something for Lent.
If you need me, I will be eating baked goods all up until midnight.
Glazed Meyer Lemon Chia Seed Doughnuts
Baked cake-like Meyer lemon and chia seed doughnuts with a lemon glaze.
Yields: 6 Doughnuts
- For the Doughnuts:
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
- Zest from two Meyer lemons
- 1/3 cup granulated sugar
- 3 tablespoons unsalted butter
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon lemon extract
- For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 3 tablespoons milk
- 1 teaspoon lemon extract
- Preheat the oven to 350 degrees F. Lightly grease a doughnut pan and set off to the side.
- In a medium bowl, mix together flour, baking powder, baking soda, salt, and chia seeds.
- In a small saucepan, heat the butter over medium fire. It will start to crackle and foam. Once the crackling stops, it will start to brown. Keep an eye on the butter and when it smells slightly nutty and looks golden, about 2 minutes, remove from the heat and transfer to a small bowl to cool slightly.
- In a small bowl whisk together egg, lemon extract, buttermilk, and lemon zest. Measure out two tablespoons of brown butter and whisk that into the bowl.
- Add the wet ingredients into the dry. Mix until combined. Do not over mix or the doughnuts will end up hard and rubbery. We want them light!
- Transfer dough to a piping bag or a large plastic storage bag with one corner snipped off. Or you can just spoon the batter into the baking pan. Fill each doughnut cavity ¾ of the way with batter. Bake for 10 minutes.
- While the doughnuts bake, make the lemon glaze. Whisk together the powdered sugar, lemon juice, lemon extract, and milk in a small bowl.
- After 10 minutes, remove doughnuts from the oven. Let them cool for a few minutes before inverting them on to a wire rack and allowing them to completely cool before glazing them.
- Dip each doughnut into the glaze about ¼ of the way down, invert, and then place on a wire rack to set.
- Doughnuts are best the same day but good up for up to 2 days.
- Preparation time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes