Lemon-Poppy Seed Doughnut Holes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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The tender texture and light lemon flavor of these irresistible gems make them a hit at breakfasts and brunchesor even as snacks.Lee Elrod, Newnan, Georgia Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons poppy seeds |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1/2 cup sugar |
1/4 cup buttermilk |
3 tablespoons butter, melted |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
oil for deep-fat frying |
glaze: |
2 cups confectioners' sugar |
5 tablespoons lemon juice |
Directions:
1. In a large bowl, combine the flour, poppy seeds, baking powder and salt. In a small bowl, combine the eggs, sugar, buttermilk, butter, lemon peel and vanilla; stir into dry ingredients just until combined. Cover and refrigerate for at least 1 hour.
2. In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
3. For glaze, in a small bowl, combine confectioners' sugar and lemon juice. Drizzle over doughnut holes. Yield: about 2 dozen.
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