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Lemon-Poppy Seed Doughnut Holes

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
    about 2 dozen


  • 1-1/2 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup sugar
  • 1/4 cup buttermilk
  • 3 tablespoons butter, melted
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • Oil for deep-fat frying
  • GLAZE:
  • 2 cups confectioners' sugar
  • 5 tablespoons lemon juice


  • In a large bowl, combine the flour, poppy seeds, baking powder and salt. In a small bowl, combine the eggs, sugar, buttermilk, butter, lemon zest 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.
Nutrition Facts
1 each: 133 calories, 5g fat (1g saturated fat), 21mg cholesterol, 93mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 2g protein.

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