Abm Beignets
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Yield
12 servingsPrep
20 minCook
20 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
milk, skim, (non fat) powder
nonfat |
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
salt
|
|
| 3 ½ | cups |
bread flour
|
|
| 2 ½ | teaspoons |
yeast, active dry
|
|
| ½ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
milk, skim, (non fat) powder
nonfat |
|
| 2.5 | ml |
nutmeg
|
|
| 5 | ml |
salt
|
|
| 828 | ml |
bread flour
|
|
| 13 | ml |
yeast, active dry
|
|
| 118 | ml |
powdered sugar
|
|
Directions
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 ¼ inch thick and cut it into 2 inch 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 1½ inches of oil to 375℉ (190℃).
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.
