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
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 MARKET BEIGNET DOUGHNUTS
From the Kitchen of Deep South Dish (www.deepsouthdish.com) I just wanted to put this here to keep it safe.
Provided by Peachy326
Categories Breads
Time 45m
Yield 30-40 beignet, 10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the warm water and set aside.
- Sift the flour and set aside.
- Pour the boiling water over the shortening and stir until the shortening is melted.
- Preheat deep fryer to 360 degrees Fahrenheit.
- In a large bowl, combine 2 cups of the sifted flour with the sugar and salt, melted shortening, evaporated milk, egg, and yeast mixture.
- Add enough additional flour to form a shaggy dough. The amount of flour is a guesstimate; humidity may cause you to need a touch more or less.
- Turn out onto a lightly floured surface and roll thin - somewhere between 1/4-inch and 1/8-inch thick.
- Using a pizza wheel, cut the dough into 2-inch squares.
- Drop into hot fryer and brown on one side until golden; flip and brown on the other side.
- Remove and drain on paper towels.
- Sprinkle with sifted powdered sugar.
- Serve immediately with a great cup of chicory joe.
Nutrition Facts : Calories 250.3, Fat 4.5, SaturatedFat 1.5, Cholesterol 22.2, Sodium 138.6, Carbohydrate 44.8, Fiber 1.5, Sugar 5.1, Protein 6.9
NEW ORLEANS FRENCH MARKET DOUGHNUTS
I haven't tried to make these found the recipe in a old recipe book.
Provided by Betty Campisi @BLCBaking
Categories Cakes
Number Of Ingredients 8
Steps:
- Combine in large bowl 1/2 sugar, 1/4 cup butter and 1 teaspoon salt.
- Add 2 cups scalded milk and mix thoroughly.
- Add 1 pack yeast softened in 1/2 cup lukewarm water.
- Add 2 well beaten eggs.
- Beat in 4 cups flour.then add from 2 1/2 to 3 cups flour to make a soft dough.
- Transfer dough to a well buttered bowl.
- Cover with waxed paper and store in refrigerator until ready to use.
- The dough should not be allowed to rise before frying.
- Roll dough into a sheet about 1/4 inch thick, cut into 2-inch squares.
- Fry in hot grease to a golden brown. Drain on paper towel.
- Shake in paper bag with powdered sugar or sprinkle on top.
- Dough will keep in refrigerator several days.
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