French Doughnuts Recipe
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Yeast package | 1 | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Nutmeg | 1/8 Teaspoon | |
| Evaporated skim milk -€“ 1 cup | ||
| Oil | 2 Tablespoon | |
| Eggs | 2 Small, beaten | |
| Flour | 4 Cup (16 tbs), sifted | |
| Oil -€“ for deep frying | ||
Directions
GETTING READY
1. Heat the oil to 375° F before frying.
MAKING
2. Add yeast of water to soften it. Mix to a smooth mixture.
3. Mix milk with nutmeg, salt, oil, and sugar in a large bowl. Stirring continuously, add yeast mixture.
4. Add eggs and beat thoroughly, Add flour just enough to shape the mixture to a soft dough.
5. Knead well until the dough turns elastic and smooth.
6. In an oiled bowl, place the dough, apply a little oil on the top, cover with a cloth, and keep in a warm place for 45 minutes for the dough to rise.
7. Punch the dough down and make the dough into three equal portions.
8. Roll each portion out with ½ inch thickness and cut into ¾ X 1 inch triangles. Stretch the triangles as much as possible to keep them thin.
9. Deep-fry to brown as batches.
10. Drain on tissues and sprinkle confectioners-€™ sugar while still warm.
SERVING
11. Serve French Doughnuts with iced black coffee.
1. Heat the oil to 375° F before frying.
MAKING
2. Add yeast of water to soften it. Mix to a smooth mixture.
3. Mix milk with nutmeg, salt, oil, and sugar in a large bowl. Stirring continuously, add yeast mixture.
4. Add eggs and beat thoroughly, Add flour just enough to shape the mixture to a soft dough.
5. Knead well until the dough turns elastic and smooth.
6. In an oiled bowl, place the dough, apply a little oil on the top, cover with a cloth, and keep in a warm place for 45 minutes for the dough to rise.
7. Punch the dough down and make the dough into three equal portions.
8. Roll each portion out with ½ inch thickness and cut into ¾ X 1 inch triangles. Stretch the triangles as much as possible to keep them thin.
9. Deep-fry to brown as batches.
10. Drain on tissues and sprinkle confectioners-€™ sugar while still warm.
SERVING
11. Serve French Doughnuts with iced black coffee.
Chef
