French Toast Donuts Recipe 425
DOUGHNUT FRENCH TOAST
My weaknesses are mainly savoury - think salt and vinegar crisps/potato chips or cheese and biscuits/crackers - but there are times when only a doughnut will do. This can get desperate late at night when the shops are shut, and even if they weren't, none of them sell the kind of doughnuts I dream of. This is my way of assuaging my appetite, appeasing my need or, perhaps more accurately, feeding my addiction. Hot chocolate on the side is always worth considering, but just - just! - by itself this is sublime succour.
Provided by Nigella Lawson : Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat the eggs with the milk and vanilla in a wide shallow bowl.
- Soak the bread halves in the eggy mixture for 5 minutes a side.
- Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
- Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.
FRENCH TOAST DONUTS RECIPE - (4.2/5)
Provided by Kelli with an I
Number Of Ingredients 21
Steps:
- 1. To make the streusel - In a small bowl, add dry ingredients and mix together. Cut in cold butter until a crumble is produce. Place in the fridge to chill. 2. Preheat oven to 425 degrees F. Grease a donut pan and a mini cupcake pan. Set aside. 3. In a medium bowl, mix together flour, sugar, baking powder, salt, and cinnamon. Add the buttermilk, eggs, and butter. Stir until just combined. The batter will be thick and slightly lumpy. 4. Fill donut pan and mini cupcake pan with batter about 2/3 - 3/4 of the way full. Top with the chilled streusel. For donut holes bake for 5-6 minutes. For regular donuts bake 6-7 minutes. 5. Turn out donuts and donut holes on a wire rack and let cool. 6. To make the glaze - Sift powdered sugar into a small bowl. Using a fork or small whisk, mix in the syrup, milk, and vanilla extract until it forms desired consistency. Dip or drizzle glaze. Best served same day.
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