Best French Donuts Recipes

FRENCH DONUTS--CREAM PUFFS

Steps:

• In saucepan, boil the first 2 ingredients.
• Combine 1 cup flour, and 1/4 t salt. Add this mix all at once to boiling water. Turn heat to low, cook and stir until ball forms.
• Remove from heat, add 4 eggs, one at a time, beating well and fast until smooth.
• Drop dough balls onto a greased pan, making a hole in the center with a spoon handle to resemble donuts.
• Bake at 400 degrees for 25-30 minutes.
• For the frosting, mix with a mixer all the ingredients, adding the milk 1T. at a time for desired consistency.
• Have the frosting ready because donuts are easier to frost when warm.

DUNKIN DONUTS FRENCH CRULLER (COPYCAT)

Steps:

• Cut 12 squares of parchment paper, the squares must be approximatively the size of your palm. They will be used to pipe the donuts onto. Arrange them on a baking sheet and spray with baking spray. Set aside.
• In a large medium bowl mix powdered sugar and milk until well combined. The mixture must be smooth with no lumps and it should be a little thick, but still pourable. For a more transparent glaze, add one extra tablespoon of milk. For a thicker glaze add less milk. Set aside.
• In a medium sauce pan over medium heat combine water, butter, granulated sugar and salt until completely incorporated and the butter is fully melted. Stir often.
• Once the butter is completely melted, using a wooden spoon stir in 1 cup of flour, and work very quickly to incorporate the flour into the butter mixture over medium heat. Cook it on medium heat for 2 minutes, stirring continuously. This will remove the extra moisture from the batter, and make the donuts lighter.
• Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix the batter for 1 minuts on medium - high speed to cool it off.
• Reduce mixer speed to medium and mix in the eggs one at a time. Followed by the egg whites, mix until fully combined and the mixture is shiny.
• Transfer the mixture to a large pastry bag fitted with a large star tip and pipe the donut rings onto the prepared paper squares.
• Fill a heavy bottomed sauce pan with 2-3 inches of vegetable oil, once the oil reaches 370F reduce the heat to medium low and start frying the donuts.
• With the help of a spatula transfer a donut to the pan, parchment paper side up, fry for a few seconds and using chopsticks remove the paper and discard. Fry the donuts 1 minute per side, until puffy and golden brown.
• Remove from the pan and place on a cooling rack, using a spoon pour some of the glaze immediately onto the donut.
• Repeat with the remaining donuts.
• Let the glaze settle for 30 minutes. Serve!

FRENCH DONUTS

Steps:

• Cream together sugar, butter and egg. Add flour, backing powder, salt and nutmeg alternately with the milk. Mix well. Fill 12 muffin pans 2/3 full. Banke for 20-25 minutes at 350 degrees. When done baking, dump muffins onto cooling rack and let cool a couple minutes. Then dip muffins into melted butter ( melt about half a stick). Dip into cinnamon/ sugar mixture.

FRENCH MARKET DONUTS

Steps:

• 1. 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. 2. 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. 3. 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. 4. 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. 5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C). 6. 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.