Culinary Insitute of New Orleans

Serves 8

1 oz. Lemon Pepper
2 oz. Garlic, granulated
2 oz. Parsley, chopped
2 oz. Black Pepper, butchergrind
2 oz. Paprika
1 oz. Basil
1 oz. Rosemary
1 oz. Oregano
1 oz. Cayenne Pepper (optional)

In a large bowl, combine the milk and egg with the 2 tablespoons of vegetable oil and the granulated sugar. Blend thoroughly, then add the dry yeast and stir to dissolve. Sift together the flour, salt and spices, then add half to the yeast mixture. Mix well. Add the remaining flour and knead to incorporate it. Form a large ball, cover and let double in bulk, about 40 minutes. Punch down and knead until dough is elastic.

On a floured board, roll out the dough to a thickness of 1/4 inch and cut into 24 five inch squares. Cover and allow to rise again for about 45 minutes.

Pour 3 inches of oil into a deep-fryer or tall, heavy bottomed saucepan and heat to 375 degrees. Drop in the dough squares a few at a time, cooking and turning them until golden brown. Remove with a slotted spoon and drain on absorbent paper. Split beignet in half. Place 1 scoop of ice cream in the bottom half then top with another piece. Repeat 2 more times. Plate and serve for 1 portion. Dust with powdered sugar. Serve hot, 3 to an order.