Ingredients for French Doughnuts:
1 cup milk
1/3 cup sugar
3/4 teaspoon of salt
2/3 teaspoon of cinnamon
1 packet active dry yeast
2 tablespoons of very warm water
2 tablespoons of cooking oil (not peanut or olive oil)
1 egg
3 1/2 cups of all-purpose flour
16oz of confectioners sugar
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.
Sprinkle in the sugar, cinnamon and salt to the milk. Allow the milk and sugar mixture to cool to lukewarm temperature. While that is cooling, add warm water and the package of active dry yeast to a small bowl. Stir briefly and then let it dissolve for 8-10 minutes, until the yeast becomes foamy and doubles in volume.
Once the milk and sugar mixture has cooled down to just barely warm, it is time to add the remaining ingredients. Stir in the egg, cooking oil and foamy yeast and blend until the egg is completely combined. Then, slowly add the flour, beating well. Spray the dough with Pam or cover the dough with either Saran Wrap or a sheet of wax cooking paper and let the dough rise until it is doubled in size.
Once doubled in size, turn the dough out onto a lightly floured surface and knead it into a large rectangle (18"x12" is ideal if you can manage it). Using a sharp and clean knife, cut 4"x3" rectangles out of the dough to make the doughnuts. Occasionally wipe the knife clean.
In a large and deep pan, heat several inches of cooking oil (not peanut oil) until a drop of water dripped into the oil forms a soft ball. Do not let the oil burn. Drop the rectangles of dough into the oil, turning occasionally, until golden brown; about 3-4 minutes. Remove onto paper towels to drain and sprinkle heavily with confectioners sugar.
1 cup milk
1/3 cup sugar
3/4 teaspoon of salt
2/3 teaspoon of cinnamon
1 packet active dry yeast
2 tablespoons of very warm water
2 tablespoons of cooking oil (not peanut or olive oil)
1 egg
3 1/2 cups of all-purpose flour
16oz of confectioners sugar
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.
Sprinkle in the sugar, cinnamon and salt to the milk. Allow the milk and sugar mixture to cool to lukewarm temperature. While that is cooling, add warm water and the package of active dry yeast to a small bowl. Stir briefly and then let it dissolve for 8-10 minutes, until the yeast becomes foamy and doubles in volume.
Once the milk and sugar mixture has cooled down to just barely warm, it is time to add the remaining ingredients. Stir in the egg, cooking oil and foamy yeast and blend until the egg is completely combined. Then, slowly add the flour, beating well. Spray the dough with Pam or cover the dough with either Saran Wrap or a sheet of wax cooking paper and let the dough rise until it is doubled in size.
Once doubled in size, turn the dough out onto a lightly floured surface and knead it into a large rectangle (18"x12" is ideal if you can manage it). Using a sharp and clean knife, cut 4"x3" rectangles out of the dough to make the doughnuts. Occasionally wipe the knife clean.
In a large and deep pan, heat several inches of cooking oil (not peanut oil) until a drop of water dripped into the oil forms a soft ball. Do not let the oil burn. Drop the rectangles of dough into the oil, turning occasionally, until golden brown; about 3-4 minutes. Remove onto paper towels to drain and sprinkle heavily with confectioners sugar.
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