These Almond Poppyseed Old-Fashioned style donuts pair a perfectly soft, tender crumb with a classic and delicious flavor combo.

You guys, I did it. It’s pretty monumental, and I couldn’t be prouder of…myself.

You see, Micah (that’s my husband, if you’re new here) doesn’t like donuts. Say WUT? I know, it’s weird. Not in a strenuously disliking them way, at least not usually. It’s more of a casual, not-worth-the-calories sort of dislike.

But he actually LIKED these Almond Poppyseed Old-Fashioned Donuts. In fact, when we shared the last one, he said (and I quote):

“I’m not usually a donut eater, but those were really good.”

I may have asked him to repeat it a couple of times, which probably weirded him out. He drew the line at saying it into a tape recorder. But if the above statement doesn’t sell you on these, well, I’m not even sure what will.

Baker’s Notes:

When frying donuts, you need to keep the oil between 350° and 375°. If it drops below 350°, the donuts will take longer to fry completely and will absorb more oil, making them greasy and heavy. If it get much above 375°, the outside of the donut will likely burn before the inside is cooked, leaving you with doughy, nasty donuts.
You can substitute 2 1/4 cups all-purpose flour and 1/4 cup cornstarch if you don’t have cake flour on hand. The result will be slightly denser, but it will still taste fabulous!
Sprinkle those poppyseeds and almonds on the top immediately after you glaze each donut. If you don’t, the glaze will form a skin and they won’t stick. #voiceofexperience.
Donuts will always taste best the day they’re made, but an airtight container will keep these nicely for an extra day or two.

Almond Poppyseed Old-Fashioned Donuts

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Author: Rebecca Neidhart
Total Time: 1 hour active, 24 total
Yield: 10–12 donuts, plus holes 1x

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Description

These Almond Poppyseed Old-Fashioned style donuts pair a perfectly soft, tender crumb with a classic and delicious flavor combo.

Ingredients

Scale

3 Tbsp. salted butter, melted
2/3 cup sugar
2 egg yolks
1 tsp. vanilla extract
2 tsp almond extract
2/3 cup sour cream
2 1/2 cups cake flour
2 1/4 tsp. baking powder
1 tsp. salt
1 Tbsp. poppyseeds

For the Glaze:

1/2 cup milk
1 tsp. vanilla bean extract
1 tsp. almond extract
4 cups powdered sugar, sifted
Sliced almonds and poppyseeds for garnishing

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Instructions

In a medium sized mixing bowl, sift together the cake flour, baking powder, salt, and poppyseeds.

In a different bowl, use a hand mixer to cream together the melted butter and sugar until crumbly. Add in the egg yolks, vanilla, and almond extract and beat until smooth. Next, mix in the sour cream until well combined.

Add a third of the flour mixture to the wet ingredients and mix on medium speed until combined. Repeat with the rest of the flour, and mix on medium-high until all of the flour has been absorbed and the dough is smooth. Using a rubber spatula or large spoon, move the dough to a sheet of plastic wrap. Wrap it well and refrigerate for at least two hours, or up to 24.

Remove the dough from the fridge and, on a lightly floured surface, roll the dough out to 1/2” thick. You don’t want it to be too thin, or they won’t puff up to the correct thickness when you’re frying them. Use a large round cutter (I actually like to use a wide mouth jar lid), cut out as many circle as you can. Take a small round cutter, about 1”, and cut out the centers. Set them aside, then press the edges of the dough into a ball and repeat the rolling and cutting process. You may need to do this several times to use all of the dough.

To fry the donuts, pour about 3 inches of your frying oil into a deep pan. Heat it over medium heat (you will need to adjust based on the size and intensity of your burners) until it reaches 350°. Carefully drop 2-3 donuts in and let them fry until they have browned on the first side, about 2-3 minutes. Flip them with a metal slotted spoon or tongs and allow the other side to cook as well, then remove them to a tray lined with paper towels.

While the donuts are cooling, warm the milk and vanilla extract in a small pan. Sift in the 2 cups of powdered sugar and whisk until smooth. Remove the glaze from the heat and, using a fork, dip each donut and flip until they are all covered in the glaze. You may have to tip the pan and turn the donuts some to cover all of the sides. Sprinkle the tops immediately with with poppyseeds and sliced almonds.

Allow The glaze to harden for about five minutes. Store the donuts in an airtight container.

Notes

When frying donuts, you need to keep the oil between 350° and 375°. If it drops below 350°, the donuts will take longer to fry completely and will absorb more oil, making them greasy and heavy. If it get much above 375°, the outside of the donut will likely burn before the inside is cooked, leaving you with doughy, nasty donuts.
You can substitute 2 1/4 cups all-purpose flour and 1/4 cup cornstarch if you don’t have cake flour on hand. The result will be slightly denser, but it will still taste fabulous!
Sprinkle those poppyseeds and almonds on the top immediately after you glaze each donut. If you don’t, the glaze will form a skin and they won’t stick. #voiceofexperience.
Donuts will always taste best the day they’re made, but an airtight container will keep these nicely for an extra day or two.

Prep Time: 15 minutes, + 2-24 hours inactive
Cook Time: 45 minutes
Category: Donuts
Method: Frying
Cuisine: American