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
We are able to trace the history of meal recipes far back into the distant past, certainly as far into history as the early Egyptians, and maybe further still. Having said that, sadly, these ancient cook books were just very simple pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to academics is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main course and desserts, something we still use today. This early Roman chef informs us how the cooks of Roman times made use of many spices, including a few you will know for example basil, rue and parsley. Over the next few centuries, the upper classes competed with each other to offer the best banquets, and as a consequence, the best chefs and their recipe collections were at a premium. Even so, it was during the nineteenth century that cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing the recipes of their peers. The introduction of television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Abm Beignets recipe.
