Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 1/4 ounce (7g or 2 1/4 teaspoons) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon (3g) salt
  • 1 large egg
  • 1/4 cup (60ml) evaporated milk
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 tablespoons (30g) unsalted butter, softened
  • 4 cups (946ml) vegetable oil, for frying
  • 1 cup (120g) powdered sugar

Instructions:

  1. Combine warm water, yeast, and a pinch of sugar in a bowl. Let stand until foamy.
  2. In a large bowl or stand mixer, combine the yeast mixture, remaining sugar, salt, egg, evaporated milk, and softened butter.
  3. Gradually add the flour, mixing until a soft dough forms.
  4. Knead the dough until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled.
  6. Punch down the dough and roll it out on a lightly floured surface to about 1/4-inch (0.6cm) thickness.
  7. Cut the dough into approximately 2.5-inch (6cm) squares or rectangles.
  8. Place the cut beignets on a baking sheet lined with parchment paper, cover, and let rise for about 30 minutes.
  9. Heat vegetable oil in a deep fryer or pot to 375°F (190°C).
  10. Carefully drop the beignets into the hot oil, a few at a time, and fry until golden brown on both sides.
  11. Remove beignets with a slotted spoon and place on paper towels to drain excess oil. Dust generously with powdered sugar while still warm.
  12. Serve warm and enjoy! This beignet recipe is best when served immediately.