Making Lemon-Poppy Seed Doughnut Holes
This post should really be titled “How I manhandled and nearly dropped my camera”. I really need to get an extra pair of hands. Whisking and taking photographs definitely do not go together. Anyways…whenever my mum has a potluck to go to, she’d sometimes make doughnuts to bring over. Which means she’s going to use a doughnut cutter. Which in turn means that there would be a mountain of doughnut holes in the end to dip into melted chocolate or whatnots. Well I want to put an end to the notion of doughnut holes being leftover balls of dough that nobody really want, and this recipe might just do the trick. Recipe taken from MyRecipes
Lemon-Poppy Seeds Doughnut Holes:
[ 150g all-purpose flour + 3 tablespoons poppy seeds + 1 tablespoon grated lemon peel + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt + 2 large eggs (2 medium eggs or 3 small eggs) + 95g sugar + 60ml buttermilk + 3 tablespoons butter, melted + 1 teaspoon vanilla + 6 to 8 cups vegetable oil for frying ]
If you find that you don’t have buttermilk and happen to not know where to find it (like I was when making this), then be clever and start working that Google magic to find the solution. So to make 1 cup of buttermilk, you’ll need 1 cup of milk and 1 tablespoon lemon juice or vinegar. Add acid to milk and let it sit for 5-10 minutes and Voila! I present to thee, buttermilk!
In a small bowl, whisk eggs, sugar, buttermilk, melted butter, and vanilla to blend.
In another bowl, mix flour, poppy seeds, lemon peel, baking powder, and salt. Stir whisked ingredients into dry ingredients until well blended. Chill until firm, at least 1 hour or up to 3 hours.
**I sort of wing it and didn’t bother to chill the dough. With all due respect to the recipe writer, but who would want to wait 1-3 hours? Insanity. Half an hour is quite enough, methinks. Plus I was chasing daylight to get the shots done on time, so my reasons are justified. If you’re a bit of a recipe prude, then by all means chill the darn dough.
Scrape dough onto a generously floured surface. With floured hands, roll dough into 1-inch balls. Don’t mind too much if they’re not the same sizes or the surface not smooth. Unless you’re Bree Van De Kamp, of course.
Place doughnut holes on a floured baking sheet.
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.
[ 60ml lemon juice + 260g powdered sugar ]
Mix the two ingredients in a bowl until smooth
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. Then serve!
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- rizkywidodo said: grhh want but i always wonder - is there a way of making donut/donut related products without frying?
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- mari-cala said: hmmm nom nom nom i dunno what else to say… my mouth is watering!!
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