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Recipe: New Orleans French Market Beignets
Similar Categories: New, Orleans, French, Market, Beignets
--DOUGH-
1/2 tb Yeast
1 3/4 c Flour, bread
1/2 ts Nutmeg, ground
1/2 ts Salt
2 tb Sugar
2 ea Eggs
3/4 c Milk
-COATING
1/4 c Sugar, powdered
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.
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