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Andrew Janjigian's avatar

Love both of these posts, Nicola! I love a good food processor dough (though I don’t relish the cleanup of this one), and how it shows how there are a million ways to make a dough, even brioche, which has a reputation of being fussy and exacting. I’ve got eleventy different brioche formulas myself, and all work great!

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Monica Looze's avatar

Any idea if it’s possible to “par-fry” the beignets and then fry them again a la minute? Trying to figure out how to do this at scale. Thanks!

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