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Home > Breads & Biscuits > Bread Machine
Beignets - French Market Doughnuts
Yields: 24 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
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 375řF. 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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