Lemon-Poppy Seed Doughnut Holes Recipe

Publisher Photo

Lemon-Poppy Seed Doughnut Holes Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 5 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 5 min./batch

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

1 each: 133 calories, 5g fat (1g saturated fat), 21mg cholesterol, 93mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 2g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon-Poppy Seed Doughnut Holes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review