BAKED FRENCH DOUGHNUTS
Make and share this Baked French Doughnuts recipe from Food.com.
Provided by Dreamgoddess
Categories Breads
Time 45m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine, sugar and mix well.
- Add egg and mix.
- Combine dry ingredients; add alternately with milk.
- Fill greased muffin tins half full and bake 20 to 25 minutes at 350ºF.
- TOPPING: Remove doughnuts from pan immediately.
- Dip or toss in melted margarine, then into cinnamon-sugar mixture.
Nutrition Facts : Calories 172.4, Fat 9.8, SaturatedFat 2.2, Cholesterol 14.5, Sodium 214.1, Carbohydrate 19.5, Fiber 0.7, Sugar 8.1, Protein 2.2
CINNAMON BAKED DOUGHNUTS
Steps:
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
BAKED DOUGHNUTS
Make and share this Baked Doughnuts recipe from Food.com.
Provided by Aroostook
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Cream shortening, sugar and eggs until light.
- Sift dry ingredients.
- Add dry ingredients alternately with milk to creamed mixture.
- Mix well (this is a stiff dough).
- Add nuts (optional).
- Drop by tablespoonsful into well greased muffin tin.
- Bake 20 minutes.
- Mix cinnamon and sugar in a bag.
- Dip hot doughnut tops in melted butter.
- Toss doughnut in cinnamon and sugar mix.
- Serve hot.
Nutrition Facts : Calories 184.6, Fat 7, SaturatedFat 3.4, Cholesterol 29.2, Sodium 226.2, Carbohydrate 27.6, Fiber 0.6, Sugar 10.9, Protein 3.1
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
BAKED DOUGHNUTS
These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
- In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
- Bake 12 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 43.7 g, Cholesterol 67.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 259.2 mg, Sugar 19.3 g
BAKED DOUGHNUTS
This is a recipe I got from King Arthur Flour. You will need a doughnut pan. Pastry flour is recommended but you can use AP flour. If you don't have buttermilk powder, substitute 2 tablespoons buttermilk or yogurt for the water. Recipe makes 6 doughnuts.
Provided by Riverside Len
Categories Breakfast
Time 17m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together all dry ingredients in a medium size bowl. Beat the eggs, oil and water (or buttermilk or yogurt) until foamy. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. Butter or grease the doughnut pan, non-stick pan spray works well. Fill each doughnut form half full.
- Bake doughnuts in a pre-heated 375 f oven for 10-12 minutes. When done, they'll spring back when touched lightly and will be quite brown on top. Remove the doughnuts from the pan and allow to cool on a rack. Glaze with icing or coat with cinnamon sugar or any non melting sugar.
Nutrition Facts : Calories 246, Fat 8.9, SaturatedFat 1.6, Cholesterol 72.7, Sodium 198.2, Carbohydrate 36.7, Fiber 0.6, Sugar 18.5, Protein 5.1
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.
BAKED & FROSTED DOUGHNUTS
These doughnuts are best eaten warm. You can tint the icing with food colouring if you like, or add a little cocoa powder. Or, skip the icing, brush the hot doughnuts with melted butter, and then sprinkle them with cinnamon and sugar. From the January 2009 issue of "recipes +" magazine.
Provided by Sara 76
Categories Dessert
Time 30m
Yield 16 doughnuts
Number Of Ingredients 9
Steps:
- Using an electric mixer, beat egg, sugar, and 1 teaspoon vanilla in a small bowl until creamy. Stir in milk and half the butter. Stir in combined sifted flour and baking powder to form a soft dough. Cover with plastic food wrap; chill for 30 minutes.
- Preheat oven to 200°C Line a large baking tray with baking paper. knead dough gently on a lightly floured surface. Pat dough to 1-1 1/2cm thick. Using a 5cm floured biscuit cutter, cut dough into 16 rounds. Using 2.5cm cutter, cut out the centre of each round. Place doughnuts (and centres) on prepared tray. Bake for 12-15 minutes or until golden brown.
- Meanwhile, combine icing sugar, remaining vanilla, and 1 1/2 - 2 tablespoons boiling water in a medium heatproof bowl; stir to make a runny glaze.
- Dip doughnuts into warm glaze and decorate with sprinkles.
Nutrition Facts : Calories 158.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.4, Sodium 76.4, Carbohydrate 30, Fiber 0.4, Sugar 17.4, Protein 2.3
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 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.
BEST BAKED DOUGHNUTS EVER
These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!
Provided by Whisper
Categories Breads
Time 35m
Yield 36 doughnuts
Number Of Ingredients 9
Steps:
- Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
- Add the eggs and mix well.
- Sift together flour, baking powder, salt and nutmeg.
- Add to the butter and sugar mixture.
- Blend in the milk and mix together thoroughly.
- Fill greased muffin tins 2/3 full.
- Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
- Combine remaining 1/2 cup of sugar with the cinnamon.
- Melt remaining 6 tablespoons of butter.
- While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.
Nutrition Facts : Calories 124.2, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.8, Sodium 130.3, Carbohydrate 16.8, Fiber 0.3, Sugar 8.4, Protein 1.7
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