Abm Beignets

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Title: Abm Beignets
Yield: 24 Servings
Categories: Breakfast, Desserts


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