Best French Market Donuts Recipes
FRENCH BEIGNETS
These are not exactly the same as the traditional beignets made at Cafe DuMond in New Orleans. When all is said and done that doesn't really matter too much as they are delicious in themselves, no matter what they are. I think of them more as drops of French donuts that are very simple and easy to make. This is the recipe I had tried about 25 years ago and had lost the recipe, but I found it again recently at the Pillsbury website and was really happy about that. The dipping sauce is definitely not traditional, but an added touch of my own that I think really makes these shine. I hope you enjoy them as much as I do.
Provided by PalatablePastime
Categories Breads
Time 45m
Yield 5 dozen, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, stir together the flour, sugar and salt.
- Place water and butter in a saucepan and bring to a boil.
- Add all of the flour mixture in the bowl, stirring briskly (it will come together like a ball); remove pan from heat.
- Using a large whisk, blend in eggs one at a time, until mixture is smooth and whites are well incorporated.
- Add the lemon zest and stir to blend.
- Heat enough oil to deep fry to a temp of 375F (at least several inches).
- Drop batter mixture by rounded teaspoonfuls into hot oil and cook 5-7 minutes, frequently turning beignets with chopsticks to cook all sides, and frying until nicely golden.
- Drain beignets on paper towels.
- When cool, dust with powdered sugar (if you dust them while they are too warm, the sugar will melt and get damp).
- Heat jam or jelly until melted using a small saucepan or microwave, stirring occasionally as it melts.
- Serve beignets with melted jam as a dipping sauce.
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
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
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.
COSTAS FRENCH MARKET DOUGHNUTS
Make and share this Costas French Market Doughnuts recipe from Food.com.
Provided by AmyKat321
Categories Dessert
Time 1h
Yield 12 serving(s)
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 1076.8, Fat 80.1, SaturatedFat 11.8, Cholesterol 37.1, Sodium 230.3, Carbohydrate 80.2, Fiber 2.2, Sugar 18.3, Protein 10.7
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
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