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.
