James Carrier
Yield
Makes about 24 doughnut holes

How to Make It

Step 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

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

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

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

Lemon glaze. In a bowl, mix 1/4 cup lemon juice and 2 cups powdered sugar until smooth.

Step 6

Nutritional analysis per doughnut hole.

Ratings & Reviews