Lemon-Poppy Seed Doughnut Holes Recipe

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The tender texture and light lemon flavor of these irresistible gems make them a hit at breakfasts and brunches—or even as snacks.—Lee Elrod, Newnan, Georgia
TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min./batch
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min./batch
MAKES: 24 servings


  • 1-1/2 cups 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

Nutritional Facts

1 doughnut hole equals 133 calories, 5 g fat (1 g saturated fat), 21 mg cholesterol, 93 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.


  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.
Originally published as Lemon-Poppy Seed Doughnut Holes in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p156

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