Beignets with Cafe au Lait

Instructions

1. 1

   Activate the Yeast

   • In a large bowl, combine the warm water, active dry yeast, and 1 teaspoon of the granulated sugar.
   • Stir gently and let the mixture stand for 5-10 minutes until it becomes foamy and fragrant.
2. 2

   Mix the Dough

   • To the yeast mixture, whisk in the remaining granulated sugar, evaporated milk, beaten egg, and salt until well combined.
   • Gradually add 3.5 cups of the all-purpose flour, mixing with a wooden spoon until a shaggy dough begins to form.
   • Pour in the melted butter and continue to mix until it's incorporated into the dough.
3. 3

   Knead and Rise

   • Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding the remaining 1/4 cup of flour as needed to prevent sticking, until the dough is smooth and elastic.
   • Place the dough in a lightly greased bowl, turning it once to coat the top.
   • Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
4. 4

   Heat the Oil

   • Towards the end of the rising time, pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 3 inches.
   • Heat the oil over medium-high heat until it reaches 360°F (182°C). Use a deep-fry thermometer for accuracy.
5. 5

   Shape and Fry the Beignets

   • Gently punch down the risen dough and turn it out onto a lightly floured surface.
   • Roll the dough into a rectangle approximately 1/4-inch thick.
   • Using a sharp knife or a pizza cutter, cut the dough into 2.5-inch squares. You should get about 12-15 pieces.
   • Carefully place 2-3 dough squares into the hot oil, being sure not to overcrowd the pot. They should puff up almost immediately.
   • Fry for 1-2 minutes per side, turning once, until they are a beautiful golden brown.
   • Use a slotted spoon or spider strainer to remove the beignets and transfer them to a wire rack to drain.
6. 6

   Garnish and Serve

   • While the beignets are still hot, generously dust them with powdered sugar using a sifter or fine-mesh sieve.
   • Serve immediately for the best light, airy texture and warm flavor.