Sad Basil Beignet
Ingredients
- 976g (1 Quart) Milk, warm 105*F (40*C) 100%
- 720g (6 Cups) Flour, All Purpose 73.77%
- 176g (8 each) Egg, Whites (room temperature) 18.03%
- 127g (2/3 cup) Sugar, Granulated 13.01%
- 120g (2 cups) Basil, old (minced) 12.30%
- 48g (4 tablespoons) Yeast, Active Dry 4.92%
- 19g (1 1/3 tablespoons) Salt, Kosher 1.95%
Directions
- Preheat WDF1000 Deep Fryer to 360*F (182*C). At the same time, whip egg whites unitl frothy in WSM10L Stand Mixer with whisk attachment. Reserve chilled.
- In mixer add yeast, sugar, and milk and let sit for one (1) hour covered with a damp towel. After resting time, add flour, salt, and basil, and whisk till smooth. Finish by folding in frothy egg whites.
- Cover again with damp towel and let proof for an additional 1 to 2 hours.
- Gently roll out dough 1/2 inch thick on floured work surface, and cut into rectangles. Carefully place into WDF1000 Deep Fryer to cook (flipping constantly) until golden brown.
- Remove with slotted spoon, and transfer to container with paper towel. Dust with powdered herb sugar or serve with jellies and jams.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
