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French Market Pillow Doughnuts

Course Breakfast, Dessert
Author Carolyn


Combine in large bowl:

  • 1 C all-purpose flour about, Out of a total of about 3
  • ¼ C granulated sugar
  • 1 pkg active dry yeast 1T
  • ½ t nutmeg increase
  • 1 t salt
  • 2 T butter softened
  • 1 C very warm water 120 – 130°
  • 1 egg
  • Oil for deep frying at least 1 quart
  • Confectioners sugar and cinnamon sugar for rolling.

Tools I gather to have on hand:

  • Heavy pot wire rack on a cookie sheet for draining,
  • long handled thermometer spatula, metal wok strainer,
  • ruler for marking cut lines pizza cutter for cutting dough


This next part takes me about 40 minutes:

  • Stir dry ingredients, add butter and water, beat at low speed 2 minutes (I beat by hand).
  • Add egg and ½ C additional flour.
  • Beat at med speed 2 minutes (again, by hand).
  • With spoon, stir in rest of flour (1 1/2C) to make a soft dough that leaves the sides of bowl.
  • Turn on a lightly floured board, shape into a ball and knead 5 – 10 minutes or until smooth and elastic.

This takes about 1 – 1 ½ hours or overnight:

  • Put in greased bowl, cover and let rise in warm place without drafts for 1 – 1 ½ hours or until doubled. (I have found it is OK to put this in the refrigerator overnight instead).

This takes just under an hour:

  • Punch down, then turn on lightly floured surface. Let rest 10 minutes. Roll in 12”square. Cut in 24 2 x 3” rectangles. Remove to a greased cookie sheet and cover with towel. Let rise 30 minutes.

Meanwhile, heat oil to 375° (190º C)

  • I use my cast iron dutch oven
  • Drop doughnuts into oil, fry turning often until golden.
  • Drain on wire rack sitting on cookie sheet.
  • Roll in sugars if desired.


Originally from Dottie Friedemann
November 2003