Best French Doughnuts Recipes

COSTAS FRENCH MARKET DOUGHNUTS (BEIGNETS)

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.

FRENCH DOUGHNUTS

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.

BAKED FRENCH DOUGHNUTS

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.

COSTAS FRENCH MARKET DOUGHNUTS (BEIGNETS) RECIPE - (4.7/5)

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 degrees. 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.

BUGNES MOELLEUSES (FRENCH DOUGHNUTS)

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.

COSTAS FRENCH MARKET DOUGHNUTS

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.

NEW ORLEANS FRENCH MARKET DOUGHNUTS

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.

MOM BINNEY'S FRENCH CANADIAN DOUGHNUTS

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.

CANDIED LEMON ZEST FOR FRENCH DOUGHNUTS

Steps:

• Using a zester, make 2-inch-long zest strips. Place zest in a small saucepan, cover with water, and bring to a boil. Cook 5 minutes, and drain in a fine sieve. Set zest aside.
• Combine sugar, corn syrup, and 1 1/2 cups water in a small saucepan; bring to a boil. Add zest; reduce heat to a simmer. Cook until translucent and tender, about 20 minutes. Remove from heat; let cool in liquid. Store, refrigerated, in an airtight container up to 1 week. Drain before using.

FRENCH MARKET DOUGHNUTS

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.

LEMON GLAZE FOR FRENCH DOUGHNUTS

Steps:

• Combine all the ingredients in a heatproof bowl. Set over a pan of simmering water, and heat until just warm. Use while still warm.

FRENCH DOUGHNUTS

Steps:

• Preheat oven to 350 degrees. Grease muffin cups. In a bowl, cream the 5 tablespoons of butter and the ½ cup sugar. Add the beaten egg. Mix well. Combine the flour, salt and nutmeg. Add milk to the butter-sugar mixture alternately with the dry ingredients. Fill greased muffin cups half full. Bake for 20-25 minutes. Remove the pan from the oven. While still hot, roll the doughnuts in the melted butter and then in the combined mixture of ¾ cup sugar and 2 tsp cinnamon. Makes 12 doughnuts. Recipe from The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State by Linda Beaulieu (Globe Pequot, 2005)