| 1 | Place all ingredients except sugar in machine. |
| 2 | Program for knead and first rise and press start. |
| 3 | The dough will be sticky at first but will hold its shape. |
| 4 | After the final cycle, it will be workable. |
| 5 | When dough is finished, turn the dough out onto a floured surface and let it rest for 10 minutes. |
| 6 | Roll the dough to a generous ? thick and cut it into 2" squares. |
| 7 | Cover the squares with a clean towel and let rise for 30 minutes. |
| 8 | Add the powdered sugar to a medium-size clean paper bag. |
| 9 | Lay out paper towels to drain the doughnuts. |
| 10 | Heat 1 to 1 ?" of oil to 375°F. |
| 11 | Do not add too many; add once or it may cool the oil too much. |
| 12 | Gently brush the uncooked squares to remove any extra flour. |
| 13 | Slide them into the heated oil. |
| 14 | When they pop to the surface, spoon the hot oil over them constantly until they are puffed. |
| 15 | Turn the squares and cook until they are a light golden color on both sides. |
| 16 | It should take 1 to 2 minutes. |
| 17 | Cut the first couple of squares in half to be sure there is not sticky uncooked dough inside. |
| 18 | Remove from hot oil with slotted spoon and drain on paper towels. |
| 19 | While warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and shake until they are well coated. |
| 20 | Serve immediately. |
