Lemon Yeast Puffs Recipes

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon peel, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do no knead. Cover; let rise in a warm place until doubled, about 1 hour.
• Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes. Combine sugar and cinnamon; sprinkle over the dough. Bake at 375 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Steps:

• In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.
• In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it's foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.
• Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.
• Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.
• Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.
• Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.
• Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.

Steps:

• Place warm water in large, warm bowl.
• Sprinkle in yeast; stir until dissolved.
• Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well.
• Add eggs and remaining flour; stirring until smooth.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Stir batter down.
• Grease 18 muffin pan cups.
• Spoon batter into cups, filling half full.
• In small bowl, combine remaining 2 tablespoons sugar and nutmeg.
• Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
• Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Bake at 375 degrees F.
• for 20 minutes or until done.
• Remove from muffin cups; cool on wire racks.