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

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

Printed from tasteofhome.com Nov 18, 2008

-----------------------Fold------------------------

Lemon Yeast Puffs cont.

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.