Abm Beignets

Title:
Abm Beignets

Yield:
24 Servings

Categories:
Breakfast,
Desserts




Ingredients:





     1 c  Water


     1    Egg


     2 tb Oil


     3 tb Nonfat Dry Milk Powder


   1/2 ts Nutmeg


     1 ts Salt


 3 1/2 c  Bread Flour


 2 1/2 ts Yeast


   1/2 c  Powdered Sugar






 Place all ingredients except sugar in machine. Program for knead and first


 rise and press start. The dough will be sticky at first but will hold its


 shape. After the final cycle, it will be workable. When dough is finished,


 turn the dough out onto a floured surface and let it rest for 10 minutes.


 Roll the dough to a generous 1/4" thick and cut it into 2" squares.


 


 Cover the squares with a clean towel and let rise for 30 minutes. Add the


 powdered sugar to a medium-size clean paper bag. Lay out paper towels to


 drain the doughnuts. Heat 1 to 1 1/2 " of oil to 375?F. Do not add too


 many; add once or it may cool the oil too much. Gently brush the uncooked


 squares to remove any extra flour. Slide them into the heated oil. When


 they pop to the surface, spoon the hot oil over them constantly until they


 are puffed. Turn the squares and cook until they are a light golden color


 on both sides. It should take 1 to 2 minutes. Cut the first couple of


 squares in half to be sure there is not sticky uncooked dough inside.


 


 Remove from hot oil with slotted spoon and drain on paper towels. While


 warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and


 shake until they are well coated. Serve immediately. Source: Desserts from


 your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 7-19-95.


 Revised for Meal-Master Format by Katherine Smith


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini