# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus additional for dusting
02 - 1 cup warm water, approximately 110°F
03 - 1/4 cup whole milk, room temperature
04 - 1/4 cup granulated sugar
05 - 2 1/4 teaspoons active dry yeast (1 packet)
06 - 1 large egg
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon salt
→ For Frying
09 - Vegetable oil, for deep frying
→ Topping
10 - 1 1/2 cups powdered sugar, for dusting
# How-To:
01 - Combine warm water, a pinch of sugar, and active dry yeast in a small bowl; allow to rest for 5 minutes until foamy.
02 - In a large bowl or stand mixer, combine flour, remaining sugar, and salt thoroughly.
03 - Add the foamy yeast mixture, whole milk, egg, and melted butter to the dry ingredients; stir until a shaggy dough forms.
04 - Knead by hand or with a dough hook for 5 to 7 minutes, until the dough becomes smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm area until doubled in size, about 60 to 90 minutes.
06 - Punch down the risen dough, transfer to a floured surface, and roll out to approximately 1/4 inch thickness.
07 - Using a sharp knife or pizza cutter, cut the dough into 2-inch squares.
08 - Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).
09 - Fry beignets in batches, turning once, until puffed and golden on both sides, approximately 1 to 2 minutes per side.
10 - Remove beignets with a slotted spoon, drain on paper towels, then dust generously with powdered sugar while still warm.
