FRENCH DOUGHNUTS
Choux pastry puffs up wildly when fried. Poppy seeds, a lemon glaze, and candied lemon zest give these doughnuts lots of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- 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.
COSTAS FRENCH MARKET DOUGHNUTS (BEIGNETS)
As kids, we always put in a heart-filled request for these on Christmas Eve. It was quite a family affair - my mom would make up the dough, my dad would roll them out and cut them and then after frying them up, us kids would take turns shaking them in a paper bag with powdered sugar! I finally got to go to New Orleans and I was excited to get to try 'the real thing' at the famous Cafe Du Monde...I was SO HAPPY because my husband and I both said our recipe was a near carbon copy of CAFE DU MONDE! We've made this recipe for over 40 years and I promise it won't disappoint!
Provided by PREGOCOOK
Categories Bread Yeast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
- Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
- Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
- Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
- Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 80.9 g, Cholesterol 37.1 mg, Fat 14.8 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 230.8 mg, Sugar 20.9 g
FRENCH CRULLERS - DUNKIN DONUT COPYCAT RECIPE - (3.8/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- To make this French Cruller donut, bring the water, butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan. Stir in the flour all at once and continue stirring until the flour is completely incorporated. Keep stirring over medium-high heat. The more moisture you can remove, the more eggs you can mix in later which will result in a lighter pastry. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don't add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape (not much). Do not add too much egg white or else the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip. Fry the crullers in 2 inches (or more) of vegetable oil in a heavy-bottomed saucepan. The oil should register 370 degrees. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each of the squares. When the oil has reached temperature, carefully place a French cruller, paper-side up, into the hot oil. Do this one at a time unless you like the idea of hot oil burns and other disasters. After a minute or so, use tongs and a sharp knife tip to gently peel the parchment off the cruller. When the cruller turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels. Make the glaze: While the cruller donuts cool, mix the confectioners' sugar, honey, and milk together until smooth. When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. When the glaze has set, the crullers are ready to serve. Crullers can also be baked. Preheat oven to 450°F. Pipe crullers onto a parchment-lined baking sheet at least 2 inches apart. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Glaze and serve.
FRENCH TOAST DONUTS RECIPE - (4.2/5)
Provided by Kelli with an I
Number Of Ingredients 21
Steps:
- 1. To make the streusel - In a small bowl, add dry ingredients and mix together. Cut in cold butter until a crumble is produce. Place in the fridge to chill. 2. Preheat oven to 425 degrees F. Grease a donut pan and a mini cupcake pan. Set aside. 3. In a medium bowl, mix together flour, sugar, baking powder, salt, and cinnamon. Add the buttermilk, eggs, and butter. Stir until just combined. The batter will be thick and slightly lumpy. 4. Fill donut pan and mini cupcake pan with batter about 2/3 - 3/4 of the way full. Top with the chilled streusel. For donut holes bake for 5-6 minutes. For regular donuts bake 6-7 minutes. 5. Turn out donuts and donut holes on a wire rack and let cool. 6. To make the glaze - Sift powdered sugar into a small bowl. Using a fork or small whisk, mix in the syrup, milk, and vanilla extract until it forms desired consistency. Dip or drizzle glaze. Best served same day.
BUGNES MOELLEUSES (FRENCH DOUGHNUTS)
Bugnes are a doughnut-like pastry sprinkled with icing sugar that hail from Lyon. They're essential to Mardi Gras! A tradition that I never forget... making bugnes! I have loved them since I was a kid. My mother's bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.
Provided by Maybe
Categories Bread Yeast Bread Recipes
Time 2h32m
Yield 24
Number Of Ingredients 9
Steps:
- Mix water and yeast together in a small bowl. Let stand until foamy, about 15 minutes.
- Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl; add yeast mixture. Knead by hand until dough comes together. Cover with a clean dish towel. Let rise in a warm place until doubled, about 2 hours.
- Roll out dough into a large rectangle on a lightly floured work surface. Cut into diamond shapes using a small pastry wheel cutter. Brush off excess flour.
- Heat oil in a deep saucepan or wok. Cook doughnuts in batches until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.
Nutrition Facts : Calories 297 calories, Carbohydrate 37.4 g, Cholesterol 77.3 mg, Fat 13.3 g, Fiber 1.3 g, Protein 6.7 g, SaturatedFat 4.9 g, Sodium 65.4 mg, Sugar 5.5 g
FRENCH MARKET DOUGHNUTS
I used to love sunday mornings when my aunt and uncle where in town. You could always count on them going into the city to pick up doughnuts. This is one of my favorite recipes as it is very versatile when doing flavor changes. they can be frosted, glazed, powdered, sugared. really anyway your personnel preferences lean. the nutmeg can also be changed to any spice you like or combination of spices. You can leave it without holes if you plan to fill them with custard or jelly. You can use regular milk or buttermilk to vary the flavor. I've even done a spicy version with mixed reviews but it was fun to try a new approach. prep time doesn't include rising time.
Provided by chefmick
Categories Breakfast
Time 20m
Yield 36 doughnuts
Number Of Ingredients 9
Steps:
- scald milk, cool to lukewarm and add yeast to dissolve.
- add oil, egg, water, nutmeg, sugar and salt blend well with spoon.
- add flour gradually, beating well. cover and let rise in warm place until doubled in size.
- turn dough onto floured surface, knead gently.
- roll into 18"x12" rectangle, cut into 3'x2' rectangles. (or your favorite shape).
- cover and let rise about 30 minutes.
- fry only a few doughnuts at a time in hot oil (375 degrees F) until golden brown, turning to insure even cooking and browning.
- drain on paper towels. finish with your favorite frosting or topping. best served fresh and hot.
Nutrition Facts : Calories 63, Fat 1.3, SaturatedFat 0.3, Cholesterol 6.1, Sodium 54, Carbohydrate 11, Fiber 0.3, Sugar 1.4, Protein 1.7
FRENCH MARKET DONUTS
Categories Phyllo/Puff Pastry Dough
Number Of Ingredients 11
Steps:
- 1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve. 2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs. 3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour. 4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes. 5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C). 6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
MOM BINNEY'S FRENCH CANADIAN DOUGHNUTS
My husband's absolute favourites when we visit. He can polish down quite a few, therefore this double recipe...Good he still plays hockey 3 times a week to keep in shape!!!
Provided by Scandigirl
Categories Breads
Time 25m
Yield 24 doughnuts
Number Of Ingredients 10
Steps:
- Mix all ingredients.
- Beat the batter and roll onto floured board.
- Kneed a little till it doen't stick to fingers.
- Roll with rolling pin to 1/4 inch thickness.
- Cut with doughnut cutter.
- Grease has to be hot 400-450°F.
- Drop into grease and cook until brown, turn over and cook the other side until brown.
- Take out and place on a paper towel to absorb grease if any.
Nutrition Facts : Calories 248.9, Fat 2.6, SaturatedFat 0.6, Cholesterol 36.2, Sodium 403.9, Carbohydrate 50, Fiber 1.1, Sugar 18, Protein 6.1
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