Updated: Jan 8
** original dough recipe from thekitchn.com** This is not my recipe, and I won't claim it as such!
3/4 cup water
1/2 cup whole milk
1/3 cup white sugar
1 1/2 tsp active dry yeast
2 tablespoons butter, soft
3 1/2 cups flour (split into 2 cups and 1 1/2 cups)
1/2 tsp salt
4 tbs canola oil, for rising
1 quart canola oil, for frying
powdered sugar, for serving
Add the water and milk to a saucepan, warm up but don't let it get hot. This should only take about a minute or less. try and keep it below 100 degrees F.
Whisk in the sugar and sprinkle the yeast on top, don't stir and set aside for 15 minutes.
After the yeast proofs, add the mixture to a large mixing bowl with the egg, soft butter, salt, and 2 cups of flour.
Mix together well, but do not overmix.
Add in the remaining 1 1/2 cups of flour.
Dust a clean workspace with flour and flatten the dough out with your hands. Fold the dough over itself about 4 times.
Roll into a ball, place into a bowl coated with the 4tbs of canola oil. (SEE NOTE)
When you're ready to make the beignets, coat a clean workspace in flour. Place the dough down and roll out into a square shape about a 1/4 inch thick.
Use a pizza cutter to cut it into square shapes. (they don't have to be perfect!!)
Heat the quart of canola oil in a deep pot to 350 degrees F. When it's hot, fry the beignets in batches of 3 for two minutes on each side or until golden brown.
When each batch is done, drain on paper towels.
Dust with powdered sugar and serve!
*** I like to cover the bowl with plastic wrap, leave in the refrigerator overnight and remove a few hours before I'm ready to cook them and let it sit in a warm place to rise.