Rhubarb Poppy Seed Baked Doughnuts

in Breakfast, Desserts

Rhubarb Poppy Seed Baked Doughnuts // www.acozykitchen.com

Today is National Doughnut day which means you must make these…this weekend. I honestly never pay attention to this day or that day because it seems like every single day it’s something else. Also, who came up with these designated food days? Where’s the calendar where all these days exist? And if it’s just some rando person coming up with them, then can I come up with a dedicated day?

Mine will probably be sort of specific…like, Skip-Work-And-Pet-A-Corgi-Day, or Let’s-Make-Pie-Day-And-Give-It-To-Our-Neighbor-Day, or Let’s-Get-Our-Nails-Did-And-Then-Eat-Tacos-Day. Basically my days have a lot more to them than just eating one type of meal or food item…they’d be adventure-driven. Anyway, that’s not going to happen so here’s a recipe so you can just make doughnuts.

Rhubarb Poppy Seed Baked Doughnuts // www.acozykitchen.com

Everyone and their mother HATES deep-frying foods. I do too, actually, so much so that I’ve contemplated buying one of those counter fryers but then I thought about my thighs and reconsidered. I’ve been working out and eating lettuce wraps for the past couple months and one fryer addition could ruin it all.

These baked doughnuts require no fryer. Thank heavens! And they’re easy to whip up. I’d say they’re lighter in texture, more similar to a super light and fluffy cake. So I’d say they’re light and fluffy cake doughnuts. Not dense at all.

Rhubarb Poppy Seed Baked Doughnuts // www.acozykitchen.com

Baked doughnuts require one piece of equipment, but it’s inexpensive and when I bought one I thought I’d never use but fortunately for me, I use it ALL of the timez.

The glaze is all rhubarb and a bit of sugar and salt. It’s delightful. The poppy seeds add a nice texture element to these doughnuts as well as some nice floral notes.

Happy National Doughnut Day…or whatever!

My blogging comrades have also made copious amounts of doughnuts:

i am a food blog – Waffled Donut (WUUUT!)
My Name is Yeh – Biscuit Donuts with Naturally Colored Glazes. (BEAUTIFUL!)
Wit and Vinegar – Baked Peanut Butter Oreo Doughnuts (WUT!)
Coco Cake Land – Milk Tea Donuts. I luuuurve Milk Tea
Faux Martha – Mix and Match Baked Doughnuts (Pretty, pretty!)
Studio DIY – Donut Marshmallows (So cute!)
Edible Perspective – Samoa Baked Doughnuts (Your favorite girl scout cookie in doughnut-form. YES!)
Hummingbird High – Sour Cream Doughnuts (Classic and kewl.)

Rhubarb Poppy Seed Baked Doughnuts // www.acozykitchen.com

Rhubarb Poppy Seed Baked Doughnuts

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Rhubarb Poppy Seed Baked Doughnuts


  • 1/2 cup white granulated sugar
  • 1/2 vanilla bean
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large egg yolks, room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon poppy seeds
  • 3 large egg whites, room temperature
  • Pinch salt
  • 1/2 cup water
  • 1 stalk very red rhubarb, washed and diced
  • 1 1/2 cup powdered sugar


  1. Preheat your oven to 325 degrees F. Stick a medium stainless-steel or glass bowl in the freezer (we're going to use this to beat the egg whites later on in the process). Liberally grease your doughnut pan with cooking spray. Note: I NEVER use cooking spray but I've found it necessary when making this recipe. Set aside.
  2. In a small bowl, add the sugar and vanilla bean caviar. Using your hands, vigorously rub the vanilla beans into the sugar so it's evenly dispersed. In a medium bowl, add the vanilla sugar, all-purpose flour, baking powder, baking soda and salt.
  3. In a large bowl, whisk together the egg yolks, vegetable oil, water and vanilla extract. Next, in two batches, add the dry ingredients and mix until you no longer see any flecks of flour, and then mix in the poppy seeds.
  4. Remove the bowl from the freezer, which by now should be very cold, and add the egg whites and pinch of salt. Using a hand-mixer with the whisk attachments, beat the egg whites until stiff peaks form, about 3 minutes. Gently fold the stiff egg whites into the batter, being sure to not deflate the egg whites by going too quickly.
  5. Using a teaspoon, spoon the batter into each of the cavities in the doughnut pan, filling each one almost all the way. Transfer the pan the oven to bake for 8 to 10 minutes, until the edges are lightly golden brown and the doughnuts have risen. Run a sharp paring knife along the edge of each doughnut and invert onto a cooling rack. Repeat the process until you've baked your way through all of the batter.
  6. To make the glaze, add the rhubarb and water to a small saucepan. Cover the pot and place over medium heat, simmering the mixture for about 5 minutes. After the 5-minute mark, uncover the pan and using the back of a wooden spoon or spatula, press the rhubarb down. Strain the rhubarb, pressing on it to expel all of the rhubarb water; discard the rhubarb pulp and reserve the rhubarb water. Measure out 1 tablespoon. To a medium bowl, sift in the powdered sugar and pour in the 1 tablespoon of rhubarb syrup; whisk until very smooth. If needed, add a splash more of rhubarb syrup, but be careful, you want the glaze to be thick.
  7. To assemble the doughnuts, dunk each doughnut into the glaze and garnish with a sprinkling of poppy seeds. Repeat until all of the doughnuts are covered in pretty glaze and a poppy seeds.

{ 25 comments… read them below or add one }

Emily @ Life on Food June 6, 2014 at 4:05 am

The color on these doughnuts is so pretty! Lovely! Baked doughnuts are just as good as the fried ones in my opinion. I love my doughnut pan!


Katrina @ Warm Vanilla Sugar June 6, 2014 at 4:12 am

Such a neat donut flavour! Yum!


Lorna June 6, 2014 at 5:23 am

Wow, these look amazing! Super tasty… Can’t wait to give them ago!

Lorna | studsanddreams.com


molly yeh June 6, 2014 at 6:20 am

ohmygosh i love the look of these. like i kind of want to style my wardrobe based on them??!


Ileana June 6, 2014 at 9:54 am

Ha! I was just thinking these could be someone’s wedding colors. They look so good together. :)


Abby @ The Frosted Vegan June 6, 2014 at 6:36 am

YEAH you did! I went with cherry donuts today, but yours have that pretty glaze that makes me swoon. Also, I want to be part of the get your nails did and eat tacos day, cool?


stephanie @ iamafoodblog June 6, 2014 at 9:03 am

those poppy seeds! gotta love that CRUNCH!

also, lol’d at your take on “this day or that day!” that being said, i really wanna celebrate Let’s-Get-Our-Nails-Did-And-Then-Eat-Tacos-Day with you!! 😀


sandra June 6, 2014 at 9:51 am

I am curious who decides that it is National Doughnut Day. Must be a fun job.


Ileana June 6, 2014 at 9:53 am

So pretty!!


Lyndsay // Coco Cake Land June 6, 2014 at 7:13 pm

oooh i love these gorgeous dotty things!! the flavour sounds so good, too! i would totally participate in your holidays. maybe i’ll christen my birthday Margherita Pizza,Chocolate Peanut Butter Cups + Netflix In Bed Day…


Laura (Tutti Dolci) June 6, 2014 at 7:53 pm

So pretty, love that rhubarb glaze!


Pang June 7, 2014 at 1:26 pm

The Fauxmartha shared this on her FB, and I came running here for recipe. This looks wonderful. I first love the colour combo, and then ingredients, and then everything :)

I can not NOT come here often from now on. :)

Btw, the link for “one piece of equipment” does not work. So I still have no idea what equipment I need for this recipe.


Adrianna Adarme June 8, 2014 at 9:58 pm

Ahhh! The link is fixed now. Thank you!


DessertForTwo June 7, 2014 at 3:39 pm

I didn’t even know it was donut day, and I didn’t eat a donut! So now, I must repent and eat at least a dozen, right? What are the rules? I’m lost!



Ana @ Anas Rocket Ship June 8, 2014 at 9:07 am

How about Have a Cuddle and then Eat Noodles day?


Adrianna Adarme June 8, 2014 at 9:40 am

Sounds like my kind of day!


Hari Chandana June 10, 2014 at 9:13 pm

Gorgeous and delicious doughnuts.. Yummy!!


Derek Martin June 11, 2014 at 5:14 am

Wow, these look delicious. Can’t wait to make them. I just Stumbled the post, hopefully it generates some more hits for ya… 😉


Hannah Grace June 15, 2014 at 6:10 pm

I tried these and everything came out great except for the glaze! Instead of opaque and thick it was translucent and absorbed right into the donut. Any suggestions?


Adrianna Adarme June 18, 2014 at 10:47 am

Ahh! This is my fault. I should’ve mentioned how much rhubarb syrup I was left with–which might vary from person to person, especially if your rhubarb is drier than mine. I’m so sorry about that. It should’ve been about 1 tablespoon of rhubarb syrup.


Hannah Grace June 19, 2014 at 8:56 pm

Awesome, thank you! So delicious by the way!


f May 4, 2015 at 12:50 pm

the way you applied the poppy seed to the doughnuts… brilliant chic.


Simi May 6, 2016 at 9:30 am

I have been dying to make baked donuts and this looks so good with the rhubarb and poppy seeds…If I wanted it to be less sweet, would it be ok if I reduced the sugar content? Will that affect the end product in anyway?


Adrianna Adarme May 8, 2016 at 9:36 pm

Sorry I didn’t answer any earlier. If you decrease it by 1/4 cup you should be fine, any more than that then it might mess with the dough.


Simi May 9, 2016 at 4:11 am

No problem at all. Thank you Adrianna!! I will try that and see how it turns out.


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