These French Doughnuts, shared by the New York Daily News Recipe Department, are a nostalgic nod to mid-20th-century American kitchen traditions. Made with a prepared cream puff mix and fried to golden perfection, these doughnuts blend light choux pastry with a sweet sugar glaze. Simple to prepare and delightfully crispy on the outside with a soft, airy interior, they represent a beloved Sunday treat that once graced New York family tables. Their elegance and ease make them a timeless classic.
Ingredients
- 8 ½ oz cream puff mix
- 4 tbsp sugar
- 1 cup water (boiling )
- 4 eggs
- shortening (or oil, for frying)
- 2 cups confectioners’ sugar
- 2 tbsp water
Instructions
Step 1: Prepare Bowl and Mix
- Rinse bowl with hot water. Crumble mix into bowl.
- Add sugar and boiling water all at once. Stir with a spoon until well blended.
Step 2: Incorporate Eggs
- Add eggs one at a time, beating well after each addition.
Step 3: Shape the Doughnuts
- Put mixture into a pastry bag.
- Force mixture into rings onto lightly greased aluminum foil squares (3 in.).
Step 4: Fry the Doughnuts
- Turn over foil squares into heated shortening/oil.
- Fry one side until brown, then turn and fry until golden on other side. Remove to rack and repeat.
Step 5: Glaze and Serve
- Mix confectioners’ sugar with water.
- Brush tops of cooled doughnuts with glaze. Serve.
Tips
- Use a zip-top bag with a corner snipped if you don’t have a pastry bag.
- Add a touch of vanilla extract to the glaze for added flavor.
- Sprinkle with cinnamon sugar for a spiced twist.
- Use parchment instead of foil squares for easier cleanup.
Nutrition
Calories: 18kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 11mgPotassium: 10mgSugar: 2gVitamin A: 40IUCalcium: 4mgIron: 0.1mg
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