New Orleans Beignets

Activate the yeast

Stir the yeast into the warm water with a teaspoon of the sugar and let it sit until foamy on top, about ten minutes.

Mix the dough

Whisk in the remaining sugar, eggs, evaporated milk and salt, then gradually mix in the flour and softened butter until a soft, sticky dough forms.

Knead the dough

Knead the dough on a floured surface for five minutes until smooth and elastic.

First rise

Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about one hour.

Chill the dough

Punch the dough down and refrigerate it, covered, for at least one hour to make it easier to roll.

Cut the beignets

Roll the chilled dough out to about 1cm thick on a floured surface and cut into 8cm squares.

Heat the oil

Heat the frying oil in a deep pot to 180°C, checked with a thermometer.

Fry the beignets

Fry the squares a few at a time, turning once, until puffed and golden brown on both sides, about two minutes total.

Dust and serve

Drain the beignets on paper towels, then bury them in powdered sugar while still hot and serve immediately.