Beignets

Instructions

1. 1
   To get things started, bloom the yeast: in the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the warm water, active dry yeast, and one teaspoon of the granulated sugar. Let sit for 5-7 minutes until frothy.
2. 2
   Once active, pour the remaining granulated sugar, evaporated milk, beaten egg, and melted butter into the yeast bowl. Whisk lightly to combine the liquid base.
3. 3
   In a separate dish, whisk the all-purpose flour and fine salt together. Add roughly half of this flour mixture into the mixer bowl and run on low speed for 2 minutes until fully incorporated.
4. 4
   Gradually add the remaining flour while the mixer runs. Continue kneading on medium speed for 4-5 minutes until a smooth, uniform, and slightly sticky dough develops. It should be soft and tacky, not stiff or dry.
5. 5
   Shape the dough into a smooth ball, place it inside a large bowl lightly coated with oil, cover tightly with plastic wrap, and let it ferment in a warm spot for 1 to 2 hours until it has doubled in size. (Note: For enhanced flavor development, you can cold-ferment the dough in the fridge overnight).
6. 6
   Once risen, gently punch down the dough to deflate. Generously dust your clean work surface and a rolling pin with flour.
7. 7
   Roll the dough out evenly into a large rectangle about 6 mm (1/4-inch) thick.
8. 8
   Using a sharp knife or a rolling pizza cutter, slice the dough into individual squares or rectangles roughly 6x8 cm in size. Avoid re-rolling scraps too many times to keep the texture light.
9. 9
   Pour your frying oil into a deep pot or fryer and heat it to a steady 180°C (360°F). Keeping an even temperature ensures they puff immediately without absorbing excess grease.
10. 10
    Gently slide 3 or 4 dough rectangles into the hot oil, making sure not to overcrowd the pot. They will sink briefly and then rapidly pop up to the surface, inflating like little pillows.
11. 11
    Fry for about 1.5 to 2 minutes per side, turning them over carefully with a slotted spoon, until they achieve the deep, uniform golden-brown crust displayed in the file "Beignets.png".
12. 12
    Fish the beignets out of the oil and transfer them immediately onto a wire rack lined with a clean white paper towel to catch any surface oil.
13. 13
    While they are blazing hot, group them closely together and sift a massive snowfall of powdered sugar over them through a fine-mesh strainer, completely replicating the gorgeous look from the file "Beignets.png". Serve immediately.