Rating: 2.91 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

These light, delicious doughnuts come to us courtesy of pastry chef Francois Payard, of Payard Patisserie and Bistro in New York City.

Martha Stewart Living Television, Martha Stewart Living Television

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Recipe Summary test

Yield:
Makes about 8 doughnuts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast and 3 tablespoons warm water in a bowl and let stand until foamy, 5 to 10 minutes.

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  • In the bowl of an electric mixer fitted with the dough-hook attachment, combine flour, sugar, dry milk, and salt on low speed.

  • Add the yeast mixture, eggs, rum, and lemon zest to the bowl. Mix on medium speed. Add up to 1/4 cup warm water until the dough pulls away from the sides of the bowl. Knead for 10 minutes on medium speed.

  • While mixing, add butter, 1 tablespoon at a time; continue to add the rest of the butter until well incorporated.

  • Remove the dough to a lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in size, about 1 hour.

  • With your fist, knock down the dough and remove to a lightly floured surface. Shape the dough into a rough rectangle, and place on a towel-lined baking sheet. Refrigerate until chilled, about 30 minutes.

  • On a lightly floured surface, roll the dough into a 1/4-inch-thick disk. With a 3 1/2-inch round cookie cutter, cut doughnuts. Using a spatula, return doughnuts to towel-lined baking sheet. Roll the scraps into a ball and repeat the cutting process. Place the baking sheet in a warm place, and let dough rise until doubled in size, about 1 hour.

  • Heat vegetable oil in a Dutch oven or large stockpot until it reaches 325 degrees. Fry doughnuts, several at a time, until deep golden brown, 2 to 3 minutes per side.

  • Remove doughnuts from oil with a slotted spoon, and roll immediately in granulated sugar. Transfer doughnuts to paper towel-lined baking sheet. Using a knife steel, poke a hole in the side of each doughnut. Fill a pastry bag fitted with a medium round tip, and fill doughnuts with jam or Creme Patissiere. Serve warm, or store in airtight container at room temperature for up to 1 day.

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Reviews (1)

11 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
04/20/2013
This recipe is stunning. I've been looking for a simple recipe for this kind of donuts for a long time. I've tried several recipes before, which were also good, for example this one http://www.bestdonutrecipe.com. Yummy!