French Doughnuts Recipes

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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



Costas French Market Doughnuts (Beignets) image

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

½ cup water
1 tablespoon yeast
¼ cup shortening
½ cup sugar
1 teaspoon salt
1 cup boiling water
1 cup evaporated milk
2 eggs, beaten
7 ½ cups flour
1 quart vegetable oil for frying
1 cup confectioners' sugar for dusting

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



French Doughnuts image

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.

2 quarts canola oil
2 cups all-purpose flour
2 cups milk
2 teaspoons coarse salt
2 teaspoons sugar
1 cup (2 sticks) unsalted butter, cut into small pieces
9 extra-large eggs
2 1/2 teaspoons poppy seeds, plus more for sprinkling
Lemon Glaze for French Doughnuts
Candied Lemon Zest for French Doughnuts
Vegetable-oil cooking spray

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



Bugnes Moelleuses (French Doughnuts) image

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

¼ cup water
2 (.25 ounce) packages active dry yeast
8 cups all-purpose flour
8 eggs
¾ cup butter, melted
½ cup white sugar
2 tablespoons white sugar
2 lemons, zested
6 cups vegetable oil for frying

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



French Market Doughnuts image

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

1 cup milk
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 ounce active dry yeast
2 tablespoons oil
2 tablespoons water
1 egg
3 1/2 cups all-purpose flour, sifted

FRENCH DOUGHNUTS

Just lovely with your morning coffee (or any time, in fact), these will be the freshest you've ever had. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Healthy

Time 40m

Yield 60 doughnuts

Number Of Ingredients 10



French Doughnuts image

Steps:

  • Pour boiling water over shortening, sugar and salt.
  • Add milk.
  • When lukewarm, add yeast that has been softened in water.
  • Add beaten eggs.
  • Stir in 4 cups of flour and beat hard.
  • Add enough flour to make a soft dough; place in a greased bowl, grease top of dough, cover and keep in frig until ready to use.
  • Roll dough to a 1/4 inch thickness; cut with a scalloped cookie cutter and fry in hot deep fat (365F), brown one side, turn and brown on the other.
  • Do not let the dough rise before frying.
  • Drain on paper towels and sprinkle with powdered sugar or lightly covered with icing.

Nutrition Facts : Calories 79.2, Fat 1.5, SaturatedFat 0.5, Cholesterol 8.3, Sodium 46.1, Carbohydrate 14.1, Fiber 0.4, Sugar 1.7, Protein 2.1

1 cup water, boiling
1/4 cup shortening or 1/4 cup lard
1/2 cup sugar
1 teaspoon salt
1 cup evaporated milk
1 cake yeast, softened in
1/2 cup lukewarm water
2 eggs, well-beaten
7 1/2 cups flour (approximate)
oil (for frying)

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



Costas French Market Doughnuts image

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

1/2 cup water
1 tablespoon yeast
1/4 cup shortening
1/2 cup sugar
1 teaspoon salt
1 cup boiling water
1 cup evaporated milk
2 eggs, beaten
7 1/2 cups flour
1 quart vegetable oil (for frying)
1 cup confectioners' sugar, for dusting

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