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
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.
LEMONY GLAZED YOGURT DOUGHNUTS
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Brunch snack Dessert Yogurt Egg Lemon Deep-Fry Vegetarian Soy Free Tree Nut Free Peanut Free Kid-Friendly Pastry
Yield Makes 8
Number Of Ingredients 12
Steps:
- Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine. Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Add dry ingredients to egg mixture with a spoon or rubber spatula until dough comes together and is smooth with no spots of dry flour remaining.
- Turn out dough onto a well-floured large sheet of parchment or wax paper (you can be generous with the flour since you'll brush off the excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
- Punch out circles with a 3½"-diameter biscuit or cookie cutter, glass, or mug. Punch out centers of rounds with a 1"-diamter cutter or plastic twist-off bottle cap (or poke a hole with a chopstick, then gently pull hole open to widen the center). Reroll any scraps and punch out additional doughnuts and holes.
- Fit a large pot with thermometer; pour in oil to come 1½" up the sides of the pot. Heat over medium-high until thermometer registers 350°F. Fry doughnuts, turning halfway through, until puffy and a color somewhere between golden brown and mahogany, about 4 minutes total (time will be slightly less for doughnut holes). Using a spider or slotted spoon, transfer to a wire rack and let cool 10 minutes.
- Meanwhile, whisk lemon zest, powdered sugar, a tiny pinch of salt, and ¼ cup water in a small bowl until a smooth glaze forms.
- Dip each side of doughnuts and holes into glaze, letting excess run off before returning to rack. Eat as soon as you can't stand the suspense anymore.
BAKED LEMON DOUGHNUTS WITH LEMON GLAZE
Our refreshing lemon doughnuts are fresh from the oven in only 25 minutes.
Provided by Bree Hester
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
- In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
- Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1 teaspoon lemon juice with whisk until smooth.
- Dip tops of doughnut tops in glaze; sprinkle with sugar crystals. Serve warm.
Nutrition Facts : ServingSize 1 Serving
LEMON GLAZE FOR FRENCH DOUGHNUTS
Use this glaze on our French Doughnuts.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a heatproof bowl. Set over a pan of simmering water, and heat until just warm. Use while still warm.
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LEMONY GLAZED CAKE DOUGHNUTS RECIPE | BON APPéTIT
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4.8/5 (53)Author Chris MoroccoServings 8Estimated Reading Time 8 mins
- Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Mix in dry ingredients with a spoon or rubber spatula until dough comes together and is smooth with no spots of flour remaining.
- Turn out dough onto a well-floured sheet of parchment or waxed paper (you can be generous with the flour since you’ll brush off excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
- Punch out circles about 3½" in diameter with a biscuit cutter, large glass, or mug. Punch out centers from dough about 1" in diameter with a small biscuit cutter or bottle cap (or poke a hole with a chopstick, then gently pull open to widen the center hole). Reroll any scraps and punch out additional doughnuts and holes.
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