French Doughnuts

Beignets Soufflés

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

  1. In a saucepan, heat the milk, butter, salt, and sugar until the sugar dissolves and the butter is melted.
  2. Bring to a rapid boil, then remove from the heat. Add the flour all at once and beat in vigorously with a wooden spoon.
  3. Set the pan over medium heat and beat the mixture for 2–3 minu