Recipe: Lemon Spice Puffs (with poppy seeds, Fleischmann's Yeast recipe)

LEMON SPICE PUFFS

1/4 cup warm water (105 to 115 degrees F)
1 pkg Fleischmann's Active Dry Yeast
1 cup warm milk (105 to 115 degrees F)
1/2 cup sugar, divided use
5 Tbsp. butter or margarine, softened
2 Tbsp. poppy seed
1 Tbsp. grated lemon peel
1 tsp. salt
3 cups all-purpose flour, divided use
2 eggs
2 tsp. ground nutmeg

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, 6 Tbsp. sugar, butter, poppy seed, 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 (2-1/2 inch) muffin pan cups. Spoon batter into cups, filling half full.

In small bowl, combine remaining 2 Tbsp sugar and nutmeg. Sprinkle about 1/2 tsp sugar mixture evenly over each cup. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F for 20 minutes or until done. Remove from cups; let cool on wire racks.

Makes 1 1/2 dozen puffs
Source: Fleischmann's Yeast Best-Ever Breads, 1993