guava poppy seed donuts

After mentally going through three different baked donut recipes in my head, I finally decided to commit to this one, which is based on an apple cider donut recipe from Chef John of Food Wishes! And, lo and behold, it worked on the first go-round, which is unusual for me! I treated the guava nectar like the apple cider and reduced it, hoping that the heat wouldn’t affect the guava flavor but be able to concentrate or reduce the liquid and act similarly in the donut recipe. I feel that it did!

I know that there is a donut place on the East Coast called Federal Donuts, that has a guava poppy seed donut. I’ve not tried it, so I don’t know how mine compares to it, but wanted to mention it, in case you thought this was meant to be a copycat recipe of that. It’s not. It’s simply what I would do. I’m hoping the guava and poppy seed combo becomes more of a thing in the world! Enjoy!

guava poppy seed donuts

ingredients 

2 cups guava nectar from canned, reduced to 1/2 cup

2 cups all-purpose flour 

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon fine salt

4 teaspoons poppy seeds

3/4 cup granulated sugar

2 Tablespoons guava juice concentrate, frozen, thawed

2 Tablespoons lemon juice

1/4 cup milk, warm

2 Tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 large egg

1-2 drops pink food color, optional

for the glaze: 

3-4 Tablespoons butter melted

1 cup powdered sugar

1 tablespoon lemon juice

2 tablespoons guava nectar

1-2 drops pink food color, optional

1 teaspoon poppy seeds 

method

Preheat the oven to 375 degrees. Butter two 6-cup donut pans or spray with baking spray. Set aside.

Pour guava nectar into a saucepan and place over medium-high heat. Bring to a simmer and let it cook, watching carefully, until the nectar is reduced to 1/2 cup. If it reduces too much, add more guava nectar to make 1/2 cup. Set aside until needed.

Add flour, baking powder, baking soda, salt, and poppy seeds to a large bowl. Mix with a whisk until combined and set aside until needed.

Whisk together the 3/4 cup sugar, guava concentrate, milk, 2 tablespoons melted butter, vanilla extract, and egg in another bowl until combined. Add the guava nectar reduction and the dry ingredients. Add one or two drops of red or pink food color. Whisk together to form a slightly thick batter; do not overmix.

Place batter into a large plastic bag and cut a small corner of the bag off to create a piping bag. Pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.

Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a parchment paper lined baking sheet.

Make the glaze by whisking all the glaze ingredients together in a bowl and dunk the tops of each donut, allowing the excess glaze to drip back into the bowl. Let glaze cool and harden somewhat before serving.

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