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–+ servings
French Doughnuts from The New York Daily News
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine Fusion
Servings 24 doughnuts
Calories 155 kcal

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 star pastry tip for more decorative doughnut rings.
  • Substitute half the water with warm milk for a richer flavor.
  • Add ½ teaspoon vanilla or almond extract to the dough.
  • Dust with cinnamon sugar instead of confectioners’ sugar for variation.
  • Dip in chocolate glaze for a more decadent treat.
  • Make mini doughnuts by piping smaller rings; reduce frying time slightly.
  • Ensure oil stays near 365°F for even browning.
  • Let doughnuts cool on a rack to prevent sogginess.
  • For a lighter coating, sift confectioners’ sugar directly over doughnuts instead of brushing with syrup.
  • Try filling doughnuts with custard or jam by piping into the center.

Nutrition

Calories: 155kcalCarbohydrates: 19gProtein: 2.5gFat: 8.5gSaturated Fat: 2.1gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 2.5gTrans Fat: 0.05gCholesterol: 27mgSodium: 95mgPotassium: 22mgFiber: 0.3gSugar: 10gVitamin A: 45IUCalcium: 12mgIron: 0.5mg
Keyword classic dessert, comfort food, deep-fried pastry, French doughnuts, New York Daily News recipe, nostalgic food, old-fashioned donuts, vintage recipe
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