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Orange and Poppy Seed Mini Donuts

Servings: 3 dozen mini donuts


  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • cup unsalted butter room temp
  • ½ cup granulated sugar
  • 1 large egg lightly whisked
  • finely grated zest of 1 orange
  • 1 ½ Tbsp poppy seeds
  • ½ cup whole milk room temp

Orange Glaze

  • 1 ½ cup confectioners' sugar
  • ¼ cup fresh orange juice
  • pinch kosher salt


  • Preheat oven to 350°F. Prepare a piping bag fitted with a small round tip. Lightly grease mini donut pan with cooking spray. Set aside.
  • In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, cream together butter and sugar until smooth. Add egg and mix until incorporated. Mix in orange zest and poppy seeds.
  • Add ⅓ of flour mixture. Fold to combine. Add ½ of milk. Mix. Repeat and end with last ⅓ of flour mixture. Mix until just combined and there are no longer any dry streaks of flour. Transfer batter to prepared piping bag.
  • Pipe batter into prepared donut pan, filling mold a little over half full. Bake for 8 minutes. Let cool in pan for 2 minutes, then unmold. Cool donuts on wire rack before dipping in orange glaze.

Orange Glaze:

  • Whisk together confectioners sugar, orange juice, and salt until smooth. Dip cooled donuts into glaze. Place on wire rack to set glaze.