Printable | Taste of Home

Lemon Yeast Puffs

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/3 cup sugar
1/3 cup shortening
1 tablespoon grated lemon peel
1 teaspoon salt
1 teaspoon lemon juice
2 eggs
3 cups all-purpose flour
TOPPING:
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Printed from tasteofhome.com Nov 18, 2008

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Lemon Yeast Puffs cont.

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar,
shortening, lemon peel, salt, lemon juice, eggs and 1-1/2 cups flour.
Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in
remaining flour (batter will be thick). Do not knead. Cover; let rise
in a warm place until doubled, about 1 hour. Stir dough down. Fill
greased muffin cups half full. Cover and let rise until doubled,
about 30 minutes. Combine sugar and cinnamon; sprinkle over the
dough. Bake at 375° for 15-20 minutes or until golden brown.
Remove from pans to wire racks. Serve warm.

Yield: 1-1/2 dozen.