French Donuts Cream Puffs Recipes

FRENCH BREAKFAST PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
• In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

FRENCH DONUTS--CREAM PUFFS

Steps:

• In saucepan, boil the first 2 ingredients.
• Combine 1 cup flour, and 1/4 t salt. Add this mix all at once to boiling water. Turn heat to low, cook and stir until ball forms.
• Remove from heat, add 4 eggs, one at a time, beating well and fast until smooth.
• Drop dough balls onto a greased pan, making a hole in the center with a spoon handle to resemble donuts.
• Bake at 400 degrees for 25-30 minutes.
• For the frosting, mix with a mixer all the ingredients, adding the milk 1T. at a time for desired consistency.
• Have the frosting ready because donuts are easier to frost when warm.

FRENCH BREAKFAST PUFFS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
• In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
• Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
• To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
• Dip the warm muffins in the butter, coating thoroughly.
• Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

EASY DOUGHNUT PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
• Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
• Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
• Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.

FRENCH PUFFS

Steps:

• Preheat oven to 350 degrees.
• Cream oleo and sugar then add eggs one at a time.
• Sift together flour, baking powder, nutmeg, and salt.
• Add to sugar mixture then mix in milk.
• Grease and flour a muffin tin.
• Fill each cup 2/3 full of the batter.
• Bake 20 to 30 minutes, until muffins are puffed up.
• Remove from tin and cool completely.
• While puffs are cooling, mix sugar and cinnamon together.
• When the puffs are cool dip the tops into butter the in the sugar mixture.

FRENCH BREAKFAST PUFFS

Steps:

• Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
• Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.
• Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.