Lemon Yeast Puffs Recipes

LEMON CREAM PUFFS

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.

LEMON YEAST PUFFS

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.