The best way to ring in Spring with with lots of citrus recipes including these Lemon Donut Holes!
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Now my last sweet post was this upside down brown sugar apricot cake and I had told you how I gave up cake for Lent. You may be wondering if I actually ate these donuts as well? Yes, Yes I did!
I actually made these for Fat Tuesday along with these mint chocolate donut holes but I decided to hold off on sharing these until now.
These lemon donut holes are by far my favorite! I actually made the lemon flavored twice because I was trying to figure out how to intensify the flavor of the lemon.
The first time there was just not enough lemon juice or zest so the second time I made them I added almost double of each and I believe I succeeded in getting that flavor to come through.
For more lemon recipes:
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- 1 stick butter, melted
- ½ cup sugar
- 3 eggs
- 1/2 cup lemon juice
- 2½ cups all purpose flour
- 1½ teaspoon yeast
- zest of one lemon
- vegetable oil for frying
- 1 cup powdered sugar
- lemon zest
- Preheat oil to 375 degrees in large pot or fryer.
- Mix together butter and sugar.
- Add one egg at a time and mix between each egg.
- Mix in lemon juice.
- Add flour and yeast to wet ingredients. Stir till dough forms.
- Knead a few minutes with your hands.
- Stir in zest.
- Break off approximately 1½ Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
- Fry 6 donuts at a time for 3 minutes each batch.
- Place on plate and allow to cool.
- Roll each donut into powdered sugar. Sprinkle with lemon zest. Serve and ENJOY!
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving:Calories: 105 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 27mg Sodium: 33mg Carbohydrates: 16g Fiber: 0g Sugar: 7g Protein: 2g