Easter Bunny Lemon Donuts


When I dropped by the baking store to get ingredients for this (was already living in Singapore at this time), I was searching high and low for poppy seeds. I had planned to make lemon poppy seed donuts, trying to recreate classic lemon poppy seed pound cake (with lemon glaze!) that we used to have in the States. Just something delightful and refreshing when lemon muffins and donuts are paired with poppy seed crunch and its slightly peppery flavor.

The lady at the store gave me such a weird stare, as though I’ve been living under a rock, that’s when I learnt that it is still illegal in Singapore. Learnt something new that day and yes I am living under a rock. Sale of poppy seeds are still banned in Singapore because of the morphine content, and I guess historically with roots from the Opium Wars.

I wasn’t very satisfied with settling to make just a normal lemon donut though! The closest alternative I could think of that might stand in as an acceptable substitute, was hence chia seeds! Flavor maybe not, (morphine content 0), but texture was a hit. Paired with lemon zest, and with the slight tang and moistness from the buttermilk, was definitely a delicious donut to enjoy. It may even benefit with a lemon glaze for the next attempt for an even more moist delight.

Easter Bunny Lemon Donuts
Makes 12 donuts
Lemon Donuts adapted from Truffles and Trends

Lemon Chia Seed Donuts

2 1/2 cups flour
1 cup sugar (reduced to 2/3, but for next attempt would go 3/4)
2 tablespoons chia seeds
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 eggs
1/4 cup oil
Zest and juice of 1 large lemon
1 teaspoon vanilla extract

Lemon Royal Icing Glaze from Bear Feet Baker
(1/2 portion is more than enough for this recipe)

1 kg Confectioners’ Sugar
3/4 cup water and lemon juice to taste
1 teaspoon Cream of Tartar
5 Tablespoons Meringue Powder


Food coloring
Dessicated coconut
Almonds for bunny ears
Mini colorful marshmallows


To make Lemon Chia Seed Donuts

Preheat oven to 350 degrees F (180 degrees C). Grease 12 donut moulds well (no need to flour).

In a large bowl, stir together the first five dry ingredients. Make a well in the center and add in all the wet ingredients. Mix together till just combined.

Fill donut molds with the batter till the top. Bake for 11-13 minutes, or until donuts spring back when touched and a toothpick inserted comes out clean.

Insert a knife around the edges of donuts to ease from molds. Let donuts cool completely before dipping the tops into the lemon glaze.

To make Lemon Royal Icing

Place the powdered sugar in mixer. In a measuring cup whisk the water, cream of tartar, Meringue powder, and vanilla extract.

With the mixer on low and the paddle attachment, add the wet ingredients with the powdered sugar. Once the ingredients are combined, turn the mixer on high for about a minute. Place icing in a bowl and cover with plastic wrap.

To decorate Lemon Bunny donuts

Dip the top in royal icing glaze in white, yellow, pink or purple icing. For the bunnies, place with almonds for the ears first before dipping in glaze. Decorate using dessicated coconut, almonds for bunny ears and mini colorful marshmallows


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