New Orleans Beignet (LCB)

By Texaschef11

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Ingredients

.75 oz fresh yeast
1.5 oz sugar
22 oz cake flour
8 oz milk
5 oz eggs
1.25 oz melted butter
.5 oz salt

Details

Preparation

Step 1

Scald & cool milk
Add yeast

Straight Dough- 5 minutes- low-med speed

Ferment till doubled

Punch & Roll ¼”

*Cut into squares and fry @ 350° till golden- coat heavily with 10X sugar & serve hot

*No proofing stage