New orleans french market beignets

Yield: 30 beignets

Measure Ingredient
½ tablespoon Yeast
1¾ cup Flour, bread
½ teaspoon Nutmeg, ground
½ teaspoon Salt
¼ cup Sugar, powdered
2 tablespoons Sugar
2 eaches Eggs
¾ cup Milk

BEST BREADMACHINE CB EVER

DOUGH

COATING

Bring all ingredients to room temperature. Pour dough ingredients into bakery. Process on dough cycle.

When dough cycle ends, remove dough from machine. On floured surface with floured rolling pin, roll dough out into 10"x12" rectangle. Cut into 2"x2" squares. Place on greased trays, cover, and let rise 30 minutes, until doubled in size. In wok or large saucepan, heat oil to 365 degrees for deep frying.

Fry 3-4 beignets at a time for 10-15 seconds on one side until golden. Turn carefully and fry other side until lightly browned.

Drain quickly on crumpled brown paper bags or on several layers of newspaper covered with a sheet of paper towel. To coat beignets, shake a few at a time in paper bag with powdered sugar or ¼ c granulated sugar and 1 ts ground cinnamon.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By SYLVIA STEIGER On 11-08-94

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