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New Orleans Beignets
1/2 tbs yeast
1 3/4 c bread flour
1/2 tsp ground nutmeg
1/2 tsp salt
2 tbs sugar
2 eggs
3/4 c milk

Bring all ingredients to room temperature. Pour dough ingredients into bread machine pan. 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.

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 tsp ground cinnamon.
Recipe featured in Bread Daily on 11/25/01.