| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Dessert |
30 |
Servings |
INGREDIENTS
| 1/2 |
tb |
Yeast |
| 1 |
c |
Bread flour |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 2 |
|
Eggs |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Powdered sugar |
INSTRUCTIONS
DOUGH
COATING
Date: Thu, 4 Apr 1996 18:28:53 -0500
From: Wendy Lockman <wlockman@ra1.randomc.com>
BEST BREADMACHINE CB EVER
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 1/4 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
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #96
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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