Recipes

BEIGNETS

Added by: Frost Creek

BEIGNET BATTER SUMMER 2018

INGREDIENTS:
2 CUPS LUKEWARM WATER
2 CUPS LUKEWARM WHOLE MILK
¼ # BUTTER, MELTED
4 EGGS
1 CUP SUGAR
1 TBSP SALT
16 CUPS AP FLOUR
3 TBSP YEAST

PROCEDURE:
STEP ONE: HAVE ALL MISE EN PLACE KITTED AND READY TO GO BEFORE YOU BEGIN.
STEP TWO: MIX ALL WET AND DRY INGREDIENTS SEPERATELY, AFTER BLOOMING YEAST IN WATER FOR 5 MINUTES.
STEP THREE: PLACE WET MIXTURE IN MIXER WITH DOUGH HOOK. MIX ON LOW SPEED WHILE SLOWLY INCORPORATING DRY MIXTURE, UNTIL EVENLY MIXED INTO A COHESIVE DOUGH BASE.
STEP FOUR: TRANSFER DOUGH TO FLOURED BENCH. DUST AND KNEAD WITH ADDITIONAL BENCH FLOUR AS NEEDED, UNTIL GLUTEN IS ACTIVATED AND DOUGH IS ELASTIC.
STEP FIVE: PLACE DOUGH IN GREASED 600 PAN AND PLACE IN BAG. PLACE SOMEWHERE DARK AND WARM FOR TWO HOURS, OR UNTIL MORE THAN DOUBLED IN SIZE. PUNCH DOUGH DOWN TO REMOVE EXCESS GAS, THEN RETURN TO FLOURED BENCH AND KNEAD AGAIN FOR SEVERAL MINUTES.
STEP SIX: PLACE DOUGH BACK IN 600 PAN WITH NEW BAG AND PLACE IN WALK-IN REFRIGERATOR. ALLOW DOUGH TO CONDITION AND DEVELOP WHILE GLUTEN RETARDS, AT LEAST 24 HOURS.
STEP SEVEN: PUNCH DOWN A SECOND TIME, THEN GO BACK TO THE BENCH. DUST AND KNEAD FOR ABOUT 5 MINUTES, THEN ROLL OUT IN AN EVEN SHEET ABOUT 1” THICK WITH PLENTY OF FLOUR. CUT INTO 1”X1” SQUARES, AND PLACE CUT DOUGH ON SHEET TRAYS LINED WITH PARCHMENT THAT HAS BEEN SPRAYED. BAG TRAYS AND FREEZE. ONCE FROZEN, PORTION IN SADDLE BAGS AND RETURN TO FREEZER WITH LABEL/DATE INCLUDED ON EACH BAG.