Choux pastry puffs up wildly when fried. Poppy seeds, a lemon glaze, and candied lemon zest give these doughnuts lots of flavor.

Martha Stewart Living, October 1998


Recipe Summary

Makes 30


Ingredient Checklist


Instructions Checklist
  • Heat oil in a low-sided 6-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Cut thirty 4-inch squares out of parchment. Line two baking pans with paper towels.

  • Meanwhile, sift the flour into a medium bowl. In a medium saucepan, combine the milk, salt, sugar, and butter. Bring to a full boil over medium-high heat. Remove from heat; add the sifted flour, all at once, stirring constantly until flour has been incorporated. Return to heat; cook, stirring constantly, until the dough pulls away from sides, about 30 seconds. Remove pan from heat.

  • Transfer dough to bowl of an electric mixer fitted with paddle attachment. Beat on low speed until the bowl is warm to the touch, 4 to 5 minutes. Add eggs, one at a time, beating until each egg has been incorporated before adding the next. Stir in poppy seeds.

  • Coat a baking pan with cooking spray, spread 5 squares of parchment on top, and generously spray parchment. Fit a large pastry bag with a #4 star tip; fill with dough. In one continuous stroke, pipe a 2 1/2-inch double-layer circle onto each square.

  • Carefully lifting squares, gently slide 5 doughnuts into oil. Cook until golden brown, about 2 minutes. Using a slotted spoon, turn over; continue cooking until evenly browned, about 2 minutes more. Transfer to lined baking pans; let rest until cool enough to handle.

  • Repeat steps 4 and 5 with remaining parchment squares and dough.

  • Coat doughnuts with lemon glaze. Sprinkle with lemon zest and a pinch of poppy seeds. Transfer to a wire rack to set; serve.

Cook's Notes

Piping dough from a pastry bag fitted with a star tip makes French doughnuts as decorative as they are delicious. Preparing them is easier if the dough is piped onto individual squares of parchment paper; formed doughnuts can slide right off the paper into the hot oil.