French Market Doughnuts Recipes

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.

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.

FRENCH MARKET BEIGNET DOUGHNUTS

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.

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.

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.