Ingredients

• 1 cup warm water (105-115°F / 40-46°C)
• 0.25 cup granulated sugar
• 1 tbsp active dry yeast
• 0.5 cup evaporated milk
• 1 unit large egg
• 1 tsp salt
• 0.25 cup unsalted butter, melted
• 4 cup all-purpose flour, plus more for dusting
• 4 cup vegetable oil, for deep frying
• 1 cup powdered sugar, for dusting

Instructions

1. 1

   Activate Yeast — In a large bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

2. 2

   Prepare Dough — Add the evaporated milk, egg, salt, and melted butter to the yeast mixture. Stir well. Gradually add the flour, 1 cup at a time, mixing until a soft, sticky dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

3. 3

   First Rise — Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.

4. 4

   Roll and Cut — Punch down the risen dough. On a lightly floured surface, roll the dough out to about 1/4 inch (0.6 cm) thickness. Using a sharp knife or pizza cutter, cut the dough into 2-inch (5 cm) squares.

5. 5

   Second Rise (Optional) — For extra fluffy beignets, you can let the cut squares rise again for 15-20 minutes on a parchment-lined baking sheet.

6. 6

   Fry the Beignets — Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully drop a few beignet squares into the hot oil, without overcrowding the pot. Fry for 1-2 minutes per side, until golden brown and puffed. Use a slotted spoon to remove them and place on a wire rack lined with paper towels to drain excess oil.

7. 7

   Dust and Serve — While still warm, generously dust the beignets with powdered sugar. Serve immediately with a cup of café au lait or coffee. Enjoy your taste of New Orleans!