The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tools or tricks and tips for cutting and sealing Beignet dough

austinc's picture
austinc

Tools or tricks and tips for cutting and sealing Beignet dough

Hey guys- I'm new here and am also pretty new to baking and working with dough. I've been learning a lot browsing the forums here. Currently, I am working on a new pastry concept and have been struggling with streamlining the process and keep everything uniform. I'm making beignets that have savory fillings. My problem is that I make between 50 - 100 per day and, the process I have requires putting 2 pieces of dough together with the filling in the middle, then cutting and sealing the edges by hand before frying. Does anyone have any tips or tricks that I can use for cutting and sealing the dough? Maybe there is some sort of tool that could help? I would appreciate any suggestions.

 

 

savory 

austinc's picture
austinc

Thank you for the suggestion. Very helpful.