Preparation:
Use dough setting; at end of first kneading, press stop. Let dough rise 1 - 1 1/2 hours. Punch dough by re-starting for 60 seconds; let rest 5 minutes.
On lightly floured surface, roll dough into 1/4 inch rectangle. Cut into 2 inch squares and fry (temperature not given). Sprinkle with confectioners' suga |
