Lemon-Poppy Seed Doughnut Holes
James Carrier
How to Make It
Step 1
1
In a bowl, mix flour, poppy seeds, lemon peel, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, melted butter, and vanilla to blend. Stir into dry ingredients until well blended. Chill until firm, at least 1 hour or up to 3 hours.
Step 2
2
Scrape dough onto a generously floured surface. With floured hands, roll dough into 1-inch balls. Place doughnut holes on a floured baking sheet.
Step 3
3
Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°. Using a slotted spoon to pick up one or two doughnut holes at a time, gently lower three or four holes into oil and cook, turning once, until golden brown, 3 to 4 minutes (to check timing, cut first doughnut hole to test). Using slotted spoon, transfer doughnut holes to paper towels to drain. Repeat to fry remaining holes.
Step 4
4
When cool enough to handle, roll each hole in glaze to coat. Place on a plate and let stand until glaze is set, about 2 minutes.
Step 5
5
Lemon glaze. In a bowl, mix 1/4 cup lemon juice and 2 cups powdered sugar until smooth.
Step 6
6
Nutritional analysis per doughnut hole.
Ingredients
1 1/2 cups all-purpose flour
3 tablespoons poppy seeds
1 tablespoon grated lemon peel
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sugar
1/4 cup buttermilk
3 tablespoons butter, melted
1 teaspoon vanilla
6 to 8 cups vegetable oil for frying
Lemon glaze (recipe follows)
Directions
Step 1
1
In a bowl, mix flour, poppy seeds, lemon peel, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, melted butter, and vanilla to blend. Stir into dry ingredients until well blended. Chill until firm, at least 1 hour or up to 3 hours.
Step 2
2
Scrape dough onto a generously floured surface. With floured hands, roll dough into 1-inch balls. Place doughnut holes on a floured baking sheet.
Step 3
3
Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°. Using a slotted spoon to pick up one or two doughnut holes at a time, gently lower three or four holes into oil and cook, turning once, until golden brown, 3 to 4 minutes (to check timing, cut first doughnut hole to test). Using slotted spoon, transfer doughnut holes to paper towels to drain. Repeat to fry remaining holes.
Step 4
4
When cool enough to handle, roll each hole in glaze to coat. Place on a plate and let stand until glaze is set, about 2 minutes.
Step 5
5
Lemon glaze. In a bowl, mix 1/4 cup lemon juice and 2 cups powdered sugar until smooth.
Step 6
6
Nutritional analysis per doughnut hole.
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