French Donuts (Printable Version)
Fluffy and crisp donuts with a smooth vanilla glaze. These airy French pastries are surprisingly simple to pull off at home.
# Ingredients:
01 -
1/2 teaspoon salt
02 -
1/2 cup butter
03 -
1 cup all-purpose flour
04 -
1 cup water
05 -
4 eggs
06 -
Vegetable oil for frying
→ Glaze topping
07 -
1/4 teaspoon lemon extract (optional)
08 -
2 cups powdered sugar
09 -
1/2 teaspoon vanilla extract
10 -
2 tablespoons milk
# Steps:
01 -
Heat butter and water in a small pot until they begin boiling. Mix in the salt and flour, stirring well. Take the pot off the heat and let it cool for a few minutes.
02 -
Crack your eggs in a separate bowl first to avoid shells. Add them one at a time to the dough, mixing well after each until smooth.
03 -
Put the dough into a piping bag with a fluted tip. On parchment-lined sheets, pipe circular shapes. For thicker rings, double-pipe each circle. Chill this in the freezer for about 30 minutes.
04 -
Pour vegetable oil into a large, deep pot, making sure it's at least 3 inches high. Heat it to a range of 325-350°F.
05 -
While the oil heats, mix up the glaze. Blend all the ingredients until the mixture is smooth like syrup. If it's too thick for you, thin it out with extra milk. Too runny? Add more powdered sugar.
06 -
Drop the frozen dough rings into the hot oil one by one. Let each fry for a minute on each side or until they’re lightly golden. Pop them onto paper towels to soak up the extra grease.
07 -
Dip or drizzle glaze over them. Place the coated treats on a rack with parchment beneath to catch drips. Let them sit for 40 minutes so the glaze hardens completely, then enjoy right away!
# Notes:
01 -
Freezing keeps the dough rings sturdy while frying.
02 -
The oil temperature should stay between 325 and 350°F.
03 -
These are best enjoyed on the day they’re made.
04 -
Double-piping helps create thicker rings.