Beignets

Ingredients

• 0.5 cup water – warm (105–110°F)
• 2.25 teaspoons active dry yeast
• 0.5 cup whole milk – warm (100–110°F)
• 0.25 cup granulated sugar
• 1 large egg – beaten
• 2 tablespoons unsalted butter – melted and cooled
• 0.75 teaspoon fine salt
• 3.25 cups all-purpose flour
• 2 quarts neutral oil – for deep-frying
• powdered sugar – for serving (generous dusting)

Instructions

1. In a large bowl, stir the warm water and active dry yeast until dissolved; let stand until foamy, 5–10 minutes.
2. Whisk in the warm milk, granulated sugar, beaten egg, melted butter, and salt until smooth, about 1 minute.
3. Stir in the all-purpose flour in two additions with a wooden spoon until a soft, slightly tacky dough forms, 2–3 minutes; knead the dough in the bowl until smooth and elastic, 6–8 minutes.
4. Cover the bowl and let the dough rise in a warm spot until doubled in size, 60–90 minutes.
5. Turn the dough onto a sheet of parchment paper and roll (or pat) it to 0.25 inch thickness, 1–2 minutes.
6. Cut into 2–2.5 inch squares (about 16 pieces); transfer to a parchment-lined sheet, cover, and let rise until visibly puffy, 30–45 minutes.
7. Pour the neutral oil into a deep, heavy pot to at least 2 inches depth and heat to 365°F over medium heat, 10–15 minutes.
8. Fry the beignets in batches without crowding, turning once, until puffed and deep golden, 1–2 minutes per side; adjust heat as needed to maintain 350–370°F.
9. Drain briefly on a wire rack, then shower with powdered sugar and serve hot, within 5 minutes.