Abm beignets

 
                                ABM BEIGNETS
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breakfast                        Desserts
                 Kooknet                          Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Water
    1                    Egg
    2       tb           Oil
    3       tb           Nonfat Dry Milk Powder
      1/2   ts           Nutmeg
    1       t            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 375øF.  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
  
 
 
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