How to deep-fry:
The key to stress-free deep-frying is to set up all the equipment before you even think about heating up the oil. Choose a wide, deep pot with a heavy bottom that will distribute and retain the heat evenly (a Dutch oven is ideal), and fit it with a clip-on deep-frying thermometer so you can easily gauge the temperature of your oil at all times. A large metal slotted spoon or spider is the best tool to retrieve the beignets from their oil bath, and you’ll also need to arrange a landing pad nearby: A wire rack set inside a larger metal baking sheet works best.

The importance of letting them cool:
It’s tempting to shower the beignets with confectioners’ sugar the minute they hit the rack and dig in right away, but do your best to resist. Like any yeast-raised bread, these beignets need a few minutes to cool so their inner crumb structure can set. If you rip one open straight out of the fryer, you’ll end up squishing the inside of the bread and releasing all the steam trapped inside, and the beignets will end up tasting slightly underdone and dry all at once. Instead, for the ultimate texture and flavor, wait at least 5 minutes before dusting with powdered sugar and enjoying.

Storage:
Like all fried things, these beignets are best fresh. If you happen to have leftovers, they can be stored at room temperature in an airtight container for up to 3 days. It might be unorthodox, but my favorite way to refresh leftovers is to cut them in half through their equator, toast them cut side down in a pan with a little butter, then slather them with jam. It’s not a beignet at that point, but it’s something else equally delicious.

Ingredients

• 1 1/4 cups

  whole milk, warmed to 110°, divided

• 4 Tbsp.

  (50 g.) granulated sugar, divided 

• 2 1/2 tsp.

  (1/4 oz.) active dry yeast

• 1

  large egg, lightly beaten

• 2 Tbsp.

  unsalted butter, melted, slightly cooled

• 3 3/4 cups

  (450 g.) all-purpose flour, plus more for dusting

• 1/2 tsp.

  kosher salt

• Vegetable oil, for frying (8 to 10 c.), plus more for greasing

• Confectioners’ sugar, for dusting

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DIRECTIONS

Step 1

In the large bowl of a stand mixer, whisk 1/2 cup milk and 1 tablespoon granulated sugar until combined. Sprinkle yeast over and let sit until foamy and fragrant, about 5 minutes.

Step 2

Whisk yeast mixture to combine, then add egg, butter, and remaining 3/4 cup milk and 3 tablespoons granulated sugar. Whisk until incorporated. Add flour and salt, then place bowl in base of stand mixer fitted with the dough hook. Beat on low speed until combined, 1 to 2 minutes. Increase speed to medium-high and beat until stretchy and elastic, 6 to 8 minutes more.

Step 3

Lightly grease a large bowl with oil. Gather dough into a rough ball and place in bowl. Turn once so oiled side is facing up. Cover bowl with a clean kitchen towel or plastic wrap, making sure it doesn’t touch dough. Let rise at room temperature until doubled in size, 1 to 2 hours.

Step 4

On a lightly floured surface, turn out dough. Using a rolling pin, roll out dough, dusting top with flour if it sticks, to a rectangle about 12" x 10" and 1/4" thick. Using a sharp knife, cut dough into 30 (2") squares.

Step 5

Into a large Dutch oven or heavy pot fitted with a deep-fry thermometer, pour oil to a depth of 3". Heat over medium-high heat until thermometer registers 350°. Place a wire rack inside a large baking sheet.

Step 6

Working 4 or 5 at a time, lower dough squares into hot oil. Fry, turning occasionally and adjusting heat as needed to maintain oil temperature between 350° to 360°, until golden brown, 3 to 4 minutes per side. Using a large slotted spoon or spider, transfer beignets to prepared rack and let cool slightly. Repeat with remaining dough.

Step 7

Transfer beignets to a platter. Dust with confectioners’ sugar and serve warm.