French · Dessert
French Sugar Donuts
A lightened take on the classic French sugar donut, built with skim milk in place of whole milk and cream, half the usual sugar, and a careful fry that keeps the absorbed oil to a minimum. The crumb stays tender and eggy, with a thin crackling sugar coat for crunch.
$0
12 minsPrep
6 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
269Calories
4.7gProtein
13.3gFat
32.3gCarbs
11gSugar
0.7gFiber
375mgSodium
41mgChol
1.2gSat Fat
67mgPotassium
32mgCalcium
1.5mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Amber Ale
local
Café au Lait
international
vegetarian
sweet-spot
Instructions
1
Whisk the flour, baking powder and salt together in a bowl.
2
In a separate small bowl, beat the egg with the skim milk, the 10g sugar and the vanilla extract until smooth.
3
Pour the wet mixture into the dry and stir just until a soft, slightly sticky batter forms - do not overmix.
4
Heat the vegetable oil in a small deep pan to 175°C (350°F), using a thermometer to hold the temperature steady.
5
Working in two batches so the pan is never crowded, drop a rounded tablespoon of batter into the oil for each donut and fry 90 seconds per side until deep golden and cooked through.
6
Lift the donuts onto a wire rack set over paper towel to drain for a minute.
7
While still warm, toss or roll each donut in the reserved 10g sugar to coat lightly.
8
Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g all purpose flour
- 1 oz28g skim milk
- 1/21/2 eggs, beaten (22g)
- 0.4 oz10g sugar white
- 0.1 oz3g baking powder
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 11 oz300g for frying vegetable oil
- 0.4 oz10g for coating sugar white
