French Doughnuts
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
Gallery
Recipe Summary
Ingredients
Directions
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.