French Market Donuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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



French Beignets image

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.

1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup water
1/2 cup butter
5 large eggs
1 teaspoon lemon, zest of
powdered sugar (as needed)
1/2-1 cup jam or 1/2-1 cup jelly, any flavor you like (optional)
oil, for deep frying (amount needed may vary)

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



Baked French Doughnuts image

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

5 tablespoons margarine
1/2 cup sugar
1 egg
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk
6 tablespoons margarine, melted
3 teaspoons cinnamon
1 tablespoon sugar

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

MOM BINNEY'S FRENCH CANADIAN DOUGHNUTS

My husband's absolute favourites when we visit. He can polish down quite a few, therefore this double recipe...Good he still plays hockey 3 times a week to keep in shape!!!

Provided by Scandigirl

Categories     Breads

Time 25m

Yield 24 doughnuts

Number Of Ingredients 10



Mom Binney's French Canadian Doughnuts image

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.

Nutrition Facts : Calories 248.9, Fat 2.6, SaturatedFat 0.6, Cholesterol 36.2, Sodium 403.9, Carbohydrate 50, Fiber 1.1, Sugar 18, Protein 6.1

2 cups sugar
2 teaspoons salt
6 tablespoons corn oil
4 eggs
2 1/4 cups buttermilk
8 cups flour
8 teaspoons baking powder
1 teaspoon baking soda
1 pinch ginger
1 teaspoon nutmeg

More about "french market donuts recipes"

DEEP SOUTH DISH: FRENCH MARKET BEIGNET DOUGHNUTS
Let dough rest while you preheat oil in a deep pot or deep fryer to 360 degrees F. Drop into hot fryer and brown on one side until golden, flip …
From deepsouthdish.com
Servings 30
Estimated Reading Time 8 mins
deep-south-dish-french-market-beignet-doughnuts image


FRENCH QUARTER BEIGNETS RECIPE - THE SPRUCE EATS
In a large bowl, sprinkle yeast over warm water; stir to dissolve and let mixture stand 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. With a whisk or electric mixer, blend mixture thoroughly. Add 4 cups of flour …
From thespruceeats.com
french-quarter-beignets-recipe-the-spruce-eats image


CHICAGO FRENCH MARKET ADDS DOUGHNUT, BARBECUE BOOTHS
LOOP — January is move-in month at the Chicago French Market.. Beavers Coffee + Donuts, a food truck that peddles hot-from-the-fryer mini-doughuts dressed with sweet toppings, will open its ...
From dnainfo.com
chicago-french-market-adds-doughnut-barbecue-booths image


CHICAGO FRENCH MARKET – CHICAGO'S ONLY YEAR-ROUND, INDOOR …
The Chicago French Market is committed to the safety of its patrons and staff. A state-of-the-art air filtration system has been installed for a safe experience at the market. learn more. Get Newsletter. 131 North Clinton (Between Washington and Randolph), Chicago, Illinois | 312-575-0306 Open Monday-Friday 7AM – 7PM | Saturday 9AM-4PM | Sunday closed . × ...
From frenchmarketchicago.com


ASTRAY RECIPES: FRENCH MARKET DOUGHNUTS
In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with beater. Add 4 cups of the flour, beat smooth.
From astray.com


FRENCH MARKET DONUTS (BEIGNETS) - RECIPE - COOKS.COM
1/4 tsp. sugar. Add to milk mixture. Add 3 cups flour, one cup at a time. Mix. Cover and let stand to rise for 45 minutes. Roll out on floured surface. Cut dough into diamond shapes. (A pizza cutter works well at cutting the dough.) Deep fry until light brown on both sides. Cool.
From cooks.com


FRENCH MARKET DONUTS BEST RECIPES
Enjoyed with a cup of coffee, these pillow-like, powdered sugar-coated donuts are the perfect way to wake up. Read the full recipe after the video. 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.
From findrecipes.info


HOME - FRENCH MARKET GROCERY SHOP
Shelves are laden with delicacies typically found in a French kitchen – such as Dijon mustard, Tarragon vinegar, Crème de Marron, Puy Lentils, Piment d’Espelette, Herbes de Provence and truffle products as well as jars of duck and goose products, to name just a few.
From frenchmarket.co.za


FRENCH DONUTS STOCK PHOTOS, PICTURES & ROYALTY-FREE IMAGES - ISTOCK
Search from French Donuts stock photos, pictures and royalty-free images from iStock. Find high-quality stock photos that you won't find anywhere else.
From istockphoto.com


NEW ORLEANS FRENCH MARKET DONUTS - RECIPE - COOKS.COM
NEW ORLEANS FRENCH MARKET DONUTS 2 tablespoons Crisco or vegetable oil 1/4 cup sugar 1/4 teaspoon salt 1/2 cup evaporated milk 1 1/4 teaspoons yeast (1/2 pkg) 1 egg, beaten 3 3/4 cups flour 1/2 cup confectioners (powdered) sugar 1/4 teaspoon each nutmeg and mace 1/2 teaspoon vanilla butter (for bowl)
From cooks.com


FRENCH MARKET DONUTS - RECIPE - COOKS.COM
FRENCH MARKET DONUTS 3 cans biscuits 1 box powdered sugar Deep fat for frying Press biscuit dough flat and cut in half. Put in hot deep fat and fry until golden. Take out and drain. Have powdered sugar in a small brown bag. Put donuts 3-4 at a time in the bag and shake. Serve hot with coffee or chocolate milk for the children.
From cooks.com


AIR FRY DONUTS - RECIPES - COOKS.COM
Scald 1 cup of milk and add: Cool to lukewarm. Dissolve 1 pkg. active dry yeast in 1/4 cup lukewarm water; stir and let sit for 10 minutes. ... Ingredients: 9 (flour .. milk .. salt .. sugar .. vanilla ...) 2. SHORTCUT MALASADAS (PORTUGUESE, DONUTS) Combine first 5 ingredients to make a batter. Remove crusts from bread and slice each into fourths.
From cooks.com


FRENCH MARKET DONUTS - RECIPE - COOKS.COM
FRENCH MARKET DONUTS 1 c. milk 1/4 c. sugar 3/4 tsp. salt 1/2 tsp. nutmeg 1 pkg. active dry or cake yeast 2 tbsp. lukewarm water 2 tbsp. salad oil 1 egg 3 1/2 c. sifted all purpose flour Sifted confectioners' sugar Scald milk, add granulated sugar, salt and nutmeg. Cool to lukewarm. Sprinkle yeast into warm water, stirring until yeast is dissolved.
From cooks.com


THE ONLINE FRENCH GROCERY | FRENCHFOODSMARKET.CA | CANADA
Foies gras, dry sausages, rillettes and terrines, duck confit, cassoulet, canned vegetables, pasta, crozets, sweet products... THE ONLINE FRENCH GROCERY DELIVERY SERVICE ACROSS CANADA SHOP NOW NOVELTIES FOIE GRAS an authentic pleasure for the holiday season BEST SELLERS last blog article RECIPE Crispy Rösti hearts and spiky tomato dip …
From frenchfoodsmarket.ca


Related Search