Abm Beignets Recipe
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Abm Beignets Recipe
Abm Beignets Ingredients:
1 cup Water
1 Egg
2 tbsp Oil
3 tbsp Nonfat Dry Milk Powder
1/2 tsp Nutmeg
1 tsp Salt
3 1/2 cups Bread Flour
2 1/2 tsp Yeast
1/2 cup Powdered Sugar
Abm Beignets Preparation:
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
Converted by MC_Buster.
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | Waverly Root (1903-1982) |
| When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress | | Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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