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Recipe Name: Abm Beignets Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 24

1 Cup(s) Water
1 Egg
2 Tablespoon(s) Oil
1/2 Teaspoon(s) Nutmeg
1 Teaspoon(s) Salt
3 1/2 Cup(s) Bread flour
2 1/2 Teaspoon(s) Yeast
1/2 Cup(s) 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 375øF. 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. Source: Desserts from
your Bread Machine Typed by Meg Antczak, Fido Cooking Conference
7-19-95. Revised for Meal-Master Format by Katherine Smith From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 103
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 7.8mg
Sodium: 100.8mg
Potassium: 27.2mg
Carbohydrates: 18.9g
Fiber: <1g
Sugar: 4.2g
Protein: 2.8g

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