Instructions

• In a large mixing bowl whisk together ¾ cup lukewarm water and 1 teaspoon active dry yeast. Set aside about 10 minutes, until the mixture is frothy.
• In a medium bowl whisk together ¼ cup granulated sugar, 1 large beaten egg, and ½ cup evaporated milk. Pour this sugar-egg-milk mixture into the frothy yeast mixture and whisk to combine.
• In a separate medium bowl whisk together 3 ½ cups bread flour and 1 teaspoon salt. Add the flour mixture to the wet mixture in roughly 1-cup increments, stirring after each addition until the dough begins to come together and no dry streaks remain.
• Lightly flour a clean work surface and turn the dough out onto it. Knead the dough by hand until smooth and elastic, about 10 minutes.
• Shape the kneaded dough into a ball and place it back into the mixing bowl. Cover with a clean kitchen towel and set the bowl in a warm, draft-free place. Let the dough rise until doubled in size, about 1½ to 2 hours.
• When the dough has doubled, pour about 2 quarts of vegetable oil into a large, deep pot or prepare your deep fryer. Heat the oil over medium-high heat until it reaches 350°F.
• While the oil heats, turn the risen dough onto a lightly floured surface and roll it into a large rectangle about ¼–½ inch thick. Cut the dough into approximately 2-inch squares.
• Working in batches of 3–4 pieces (do not overcrowd the oil), carefully drop the dough squares into the hot oil. Fry until golden brown on the first side, about 2 minutes, then flip and fry the second side about 2 minutes more. Maintain the oil temperature near 350°F.
• Use a spider strainer or slotted spoon to remove the beignets from the oil and transfer them to a paper towel–lined baking sheet or plate to drain.
• Let the beignets cool about 1 minute, then toss them in 1 ½ cup powdered sugar until coated (use more powdered sugar as needed). Serve warm with chocolate or caramel syrup for dipping, if desired.