Abm Beignets
Submitted by psmith
Let your bread machine handle the dough while you create pillowy fried squares dusted with powdered sugar that taste just like the famous New Orleans café treats.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
Beignets are those magical French Quarter doughnuts that arrive at your table in a cloud of powdered sugar, still warm and impossibly light.
This recipe brings that NOLA magic home by letting your bread machine do the hard work of kneading and rising the enriched dough. Once the machine finishes, you’ll roll, cut, and fry squares of dough that puff up like little pillows in hot oil, developing crispy golden exteriors with soft, airy centers.
A vigorous shake in a bag of powdered sugar is non-negotiable. You want that dramatic white coating that gets all over your shirt and is absolutely worth it.
Pro Tips
- Oil temperature matters: Keep the oil at 375°F. Too hot and they’ll burn outside while staying raw inside; too cool and they’ll absorb grease.
- Spoon hot oil over: This technique helps them puff evenly and develop that characteristic hollow center.
- Test the first batch: Cut a couple in half to check for raw dough before frying the rest.
- Serve immediately: Beignets are best eaten within minutes of frying while they’re still warm and the powdered sugar hasn’t melted into the surface.
Ingredients
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.
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