Instructions

1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, lemon zest, and poppyseeds.
2. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well combined. The mixture will be sticky, but this is OK!
3. Cover and refrigerate for at least 1 hour.
4. On a heavily floured board, roll chilled dough out until it’s 1/2 inch thick. (The flour you use here should eliminate all unnecessary stickiness from the dough.)
5. Use a 3-inch round cutter (I used a cup measurer) to cut out donuts. Use a smaller cutter (I used a bottle cap) to cut holes from center. Don’t forget to fry those centers — they make perfect donut holes!
6. Heat oil in a deep, heavy skillet or deep-fryer to 370ºF. I used a le cruset and filled it about 2 inches high with oil. 
7. Fry the donuts in hot oil until golden brown, turning once after about 45 seconds. Remove from oil and allow donuts to drain and cool slightly on paper plates or paper towels.
8. Make the glaze: Combine powdered sugar with lemon juice. You’re looking for a little bit of a thicker consistency, less so than frosting but not thin so it is super water-y. 
9. When the donuts are slighly cooled (2-3 minutes), dip them in the glaze, coating the tops evenly. You may have to dip your donuts twice to achieve a nice, thick frosted layer on top. Immediately sprinkle with poppyseeds.