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Title: Beignets-French Market Style
Categories: Brotmachine
Yield: 1 Servings
| 1 | c | Water |
| 1 | lg | Egg |
| 2 | tb | Oil |
| 3 | tb | Dry milk |
| 1/2 | ts | Nutmeg |
| 1 | ts | Salt |
| 3 1/2 | c | White flour |
| 2 1/2 | ts | Yeast |
| COMPLETING THE BEIGNETS | ||
| 1/2 | c | Powder sugar |
1. Place all the ingredients in the machine and start the dough cycle. The dough will be sticky at frist but will hold its shape. After the final cycle, it will be workable. COMPLETING THE BEIGNETS 2. Turn the dough onto floured surface and let rest for 10 minutes. R%oll the dough to a generous 1/4" thick and cut it into 2-inch squares. Cover the sq. with a clean towel and let rise for 30 minutes. Add the powder sugar to a strudy med-size clean paper bag. LAy out paper towel to drain the cooked beignets. 3. Heat 1 to 1 1/2" of oil to 375, use a thermometer to keep the temp constant. If the oil is to cool, the beignets will absorb too much oil and be heavy. If the oil is too hot, they will darken in the outside but not get done on the inside. When frying, do not add to many beignets to the oil at once or it eill cool the oil too much. 4. Gently brush the uncooked sq. or pat them between your hands 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 puffy. Turn the sq. and cook until they a light golden color on both side. It should take 1 to 2 minutes to fry the beignets. Cut the frist couple of sq. in half to be sure there is no sticky uncooked dough inside. Cook longer if needed. 5. Remove the beignets from the hot oil with a slotted spoon or tongs and drain them on a paper towel. While they are still warm, drop them, 3 to 4 at a time into the bag with the powder sugar and shake them till they a well coated. Serve at once.
Janet Juengling-Snell
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