1 cup water
1 egg
2 tbsp oil
3 tbsp nonfat dry milk powder
1/2 tsp nutmeg
1 tsp salt
3 1/2 cup bread flour
2 1/2 tsp yeast
1/2 cup powdered sugar
Directions
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
Servings: 24 servings
Abm Beignets Recipe brought to you by Recipe Ideas
Categories: Beverage
The History of Recipes
Academics have proved the existence of recipes back into the distant past, in truth as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents which described recipes cooked by the Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef informs us how the cooks of his times used many different aromatic flavours, including some that we all recognise like thyme, mint and dill. In the 15th century, people returning from the crusades brought us many new foods and herbs from the holy land, including basil and rosemary. These new herbs and spices created an increase in books on cooking, most of which still exist in academic collections. Over the following few centuries, the rich and powerful families of the West tried to offer the most exotic meals, and consequentially the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to help cooks of their time. When we get to the 1900s, cookery books are starting to become popular mostly as a result of better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Abm Beignets recipe.
