French Doughnuts:
1 cup whole or low-fat milk
1/3 cup of sugar
3/4 tsp salt
2/3 tsp cinnamon
1 package active dry yeast
2 tblsp warm water
2 tblsp canola or sunflower oil
1 egg
3 1/2 cups all-purpose flour
16oz confectioners sugar (one bag)
Directions:
First, pour the milk in a small sauce pan and bring it to a boil, stirring constantly in order to prevent it from burning. Once it has reached a boil, remove the milk from the heat.
Add in the granulated sugar, cinnamon and salt. Allow the mixture to cool to lukewarm temperature. In the meantime, in a small mixing bowl, add the warm water and then stir in the packet of active dry yeast. Let the yeast dissolve for about 10 minutes in the small bowl (yeast will become doubled in size and foamy).
When the milk and sugar mix has cooled to slightly warm, add in the egg, the oil and the dissolved yeast and then stir until the egg is thoroughly combined. After that, gradually add in the flour, beating well to incorporate. Spray with cooking spray or cover dough with Saran Wrap or some waxed cooking paper and let the dough sit, covered, until it is doubled in size.
Once the dough is doubled in size, turn it out onto an evenly floured counter top and knead it into a big rectangle (18"x12" is best if you can shape it). Utilizing a sharp and clean knife, cut 4"x3" rectangles from the dough in order to make the doughnuts. As needed, wipe the knife clean.
In a large and deep frying pan, heat a lot of cooking oil (do not use peanut oil) until a drop of water dripped into the oil forms a soft ball. Be sure not to let the oil burn. Gently drop the doughnut rectangles into the hot oil, turning them occasionally, until golden brown; about 3 minutes. Remove them onto paper towels, drain and then sprinkle heavily with confectioners sugar.
1 cup whole or low-fat milk
1/3 cup of sugar
3/4 tsp salt
2/3 tsp cinnamon
1 package active dry yeast
2 tblsp warm water
2 tblsp canola or sunflower oil
1 egg
3 1/2 cups all-purpose flour
16oz confectioners sugar (one bag)
Directions:
First, pour the milk in a small sauce pan and bring it to a boil, stirring constantly in order to prevent it from burning. Once it has reached a boil, remove the milk from the heat.
Add in the granulated sugar, cinnamon and salt. Allow the mixture to cool to lukewarm temperature. In the meantime, in a small mixing bowl, add the warm water and then stir in the packet of active dry yeast. Let the yeast dissolve for about 10 minutes in the small bowl (yeast will become doubled in size and foamy).
When the milk and sugar mix has cooled to slightly warm, add in the egg, the oil and the dissolved yeast and then stir until the egg is thoroughly combined. After that, gradually add in the flour, beating well to incorporate. Spray with cooking spray or cover dough with Saran Wrap or some waxed cooking paper and let the dough sit, covered, until it is doubled in size.
Once the dough is doubled in size, turn it out onto an evenly floured counter top and knead it into a big rectangle (18"x12" is best if you can shape it). Utilizing a sharp and clean knife, cut 4"x3" rectangles from the dough in order to make the doughnuts. As needed, wipe the knife clean.
In a large and deep frying pan, heat a lot of cooking oil (do not use peanut oil) until a drop of water dripped into the oil forms a soft ball. Be sure not to let the oil burn. Gently drop the doughnut rectangles into the hot oil, turning them occasionally, until golden brown; about 3 minutes. Remove them onto paper towels, drain and then sprinkle heavily with confectioners sugar.
About the Author:
Learn more about Louisiana cheese straw recipe as well as the state's dirty rice recipe at www.soul-food-recipes.net.
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