This recipe for delicious light donuts comes to us from Francois Payards pastry shop and bistro, Payard Patisserie, in New York City. The recipe makes about 8 donuts and requires active dry yeast, flour, sugar, dry milk, salt, eggs, rum, lemon zest, unsalted butter, vegetable oil, and either raspberry jam or creme patissiere for filling. The dough is mixed, kneaded, and left to rise before being rolled out and cut into donut shapes. The donuts are then fried in vegetable oil and rolled in sugar before being filled with jam or creme patissiere. They can be served hot or stored in an airtight container at room temperature for up to one day.
27.04.2023 @ 06:09
This recipe for delicious light donuts comes to us from Francois Payards pastry shop and bistro, Payard Patisserie, in New York City. The recipe makes about 8 donuts and requires active dry yeast, flour, sugar, dry milk, salt, eggs, rum, lemon zest, unsalted butter, vegetable oil, and either raspberry jam or creme patissiere for filling. The dough is mixed, kneaded, and left to rise before being rolled out and cut into donut shapes. The donuts are then fried in vegetable oil and rolled in sugar before being filled with jam or creme patissiere. They can be served hot or stored in an airtight container at room temperature for up to one day.