Alright, alright, let’s talk about them fancy French doughnuts. I ain’t no fancy cook or nothin’, but I know what tastes good, ya know? These things, they call ’em “French crullers” or some such, but to me, they’re just plain good doughnuts, only a bit… fancier, I guess.
Now, I heard tell these doughnuts come from France. France! That’s way across the water, ain’t it? Them French folks, they sure know how to make good food, I gotta say. These doughnuts ain’t like the regular ones, the ones you get at the store. They’re all twisty and light, like they got air inside ’em. And they got this shiny glaze on top, makes ’em look all pretty.
I tried makin’ ’em once, found a recipe online. It talked about “choux pastry” and all that fancy talk. Sounded complicated, but it wasn’t too bad. You gotta boil some water and butter, then dump in flour, stir it up good. Then you add eggs, one at a time, keep stirrin’ till it’s all smooth. That’s the dough, see?
- First, boil water and butter.
- Then, add flour and stir well.
- Next, mix in eggs one by one.
- Finally, make sure the mixture is smooth.
Then you gotta put that dough in a bag, a fancy one with a star tip, they say. Squeeze it out into hot oil, make little rings or twists. Fry ’em up till they’re golden brown, that’s the key. You don’t want ’em burnt, now. After they cool a bit, you gotta put that glaze on ’em. Just powdered sugar and milk, maybe a little vanilla if you’re feelin’ fancy. Mix it up till it’s smooth and drippy, then pour it all over them doughnuts.
Some folks, they like to brush ’em with egg before fryin’, says it makes ’em prettier, more golden. I tried it, didn’t see much difference myself. But you can do it if you want. Just beat an egg with a little water, and brush it on before they go in the oil.
Now, I heard tell these doughnuts are real popular up in Canada. Them Canadians, they love their doughnuts, more than anyone else in the world, so they say. And down in Louisiana, they got their own special doughnut, called a “beignet.” That’s a funny word, ain’t it? “Bayne-yay,” they say it. They eat ’em with coffee, sounds like a good way to start the day to me.
I also heard there’s places in Paris, that’s in France you know, where they make all sorts of fancy doughnuts. One place is called “French Bastards,” can you believe it? Sounds like a bunch of troublemakers to me, but I bet their doughnuts are good. They got all kinds of flavors, I reckon.
And then there’s this place in New York City, they make doughnuts with mustard in ’em! Mustard! Can you imagine? They call it “French’s Mustard Doughnuts.” Now, I like mustard on a hot dog, but in a doughnut? That’s just plain weird, if you ask me. But hey, to each their own, I always say. Maybe it tastes good, I don’t know. I ain’t gonna try it though.
So, that’s the story on them French doughnuts. They’re a bit fancier than your regular ones, but they’re mighty tasty. If you’re feelin’ adventurous, you can try makin’ ’em yourself. Just find a good recipe and follow the directions. And don’t worry if they ain’t perfect, long as they taste good, that’s all that matters.
Making French doughnuts ain’t rocket science, even this old woman can do it. Just remember to heat up the oil good and proper, but not too hot, or you’ll burn them things to a crisp. And when you’re puttin’ that glaze on, make sure it’s nice and thick, so it sticks good. And most importantly, don’t be afraid to experiment. Maybe you want to add some cinnamon to the glaze, or maybe a little lemon zest. Go ahead, it’s your doughnuts, you can do what you want with ’em.
Anyways, I’m gettin’ hungry just talkin’ about all this. Maybe I’ll go make a batch of them French doughnuts myself. They’re a bit of work, but they’re worth it. And there ain’t nothin’ better than a warm, fresh doughnut with a cup of coffee, especially if it’s one of those fancy French ones.
Tags: [French Doughnuts, Crullers, Doughnut Recipe, French Baking, Pastry, Dessert, Fried Dough, Glazed Doughnuts, Canadian Doughnuts, Beignets]
