New Orleans Beignet (LCB)

By Texaschef11

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

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