This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes about 24 doughnut holes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Scrape dough onto a generously floured surface. With floured hands, roll dough into 1-inch balls. Place doughnut holes on a floured baking sheet.

  • 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.

  • 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.

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

  • Nutritional analysis per doughnut hole.

Nutrition Facts

131 calories; calories from fat 32%; protein 1.6g; fat 4.7g; saturated fat 1.2g; carbohydrates 21g; fiber 0.3g; sodium 102mg; cholesterol 22mg.
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