Beignet Dough

• servings: 72 3.5 ox beignet balls

Ingredients

1 quart warm water

3 tablespoons dry yeast

3 tablespoons diastatic malt

1 1/2 cup sugar

3 cups whole milk

6 ounces melted butter

1 tablespoon sea salt

18 cups AP flour

Four eggs

Four egg yolks

Directions

Add warm water, dry yeast diastatic malt one and sugar and 3 cups of milk to a pot and bring to a low heat. Cut off heat and add 6 ounces melted butter add sea salt when it's cold slightly add the eggs and 18 cups of AP flour. mix for 10 minutes. Remove allow to double in size at room temp. punch down and shape into 3 1/2 ounce rolls put in a oil coated proofing box,put in dessert refrigerator