Beignets

• lukewarm water¾ cups
• active dry yeast3 ½ teaspoon
• large egg2
• whole milk8 tbsp
• unsalted butter3 tablespoon
• granulated sugar1¾ oz
• bread flour1 lb
• kosher salt½ teaspoon
• canola oil8 cups
• powdered sugar0

Instructions

1. 1

   Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top.

2. 2

   Let stand for about 5 minutes, until foamy.

3. 3

   Add the eggs, milk, melted butter, and sugar, and whisk to combine.

4. 4

   In a large bowl, whisk together the flour and salt.

5. 5

   Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough.

6. 6

   Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.

7. 7

   Grease a clean large bowl with canola oil.

8. 8

   Transfer the dough to the greased bowl and cover tightly with plastic wrap.

9. 9

   Let the dough rise in a warm place until doubled in size, about 1 hour.

10. 10

    Punch the dough down with your fist, then turn it out onto a lightly floured surface.

11. 11

    Roll the dough into a large rectangle, about ¼ inch (6 mm) thick.

12. 12

    With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.

13. 13

    Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).

14. 14

    Lower the dough squares, 3-4 at a time, into the hot oil.

15. 15

    As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over.

16. 16

    Fry until golden brown on both sides, flipping as needed, 2-3 minutes more.

17. 17

    Transfer the beignets to a wire rack to drain.

18. 18

    Dust the beignets with powdered sugar and serve warm.

19. 19

    Enjoy!