Beignets

• instant dry yeast↗4g g
• strong white bread flour↗250g g

  plus extra for dusting

• fine sugar25g g
• evaporated milk↗125g g
• medium egg1
• unsalted butter25g g

  melted

• rapeseed or vegetable oil1.5l l

  for the bowl and deep frying

• powdered sugar↗

  for dusting

Step-by-step instructions

1. 1

   Combine the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Squeeze the evaporated milk and egg into the bowl with the melted butter and 60 ml of freshly boiled water. Knead on medium speed for 2 minutes in the mixer or 5 minutes on a lightly floured work surface until the dough becomes smooth. Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover with a damp kitchen towel and refrigerate for 8–24 hours.

2. 2

   Roll out the dough on a lightly floured work surface into an approximate rectangle 20 × 25 cm thick about 1 cm. Cut it into squares 20 × 5 cm.

3. 3

   Pour oil into a deep pot or pan so that the oil level does not exceed a third of the volume. Or use a deep fryer. Heat the oil to 175 °C. Line a tray with paper towel. Fry the beignets in batches for 3 minutes, turning with tongs occasionally, until they rise and turn golden‑brown. Transfer the beignets to paper to drain excess oil, then move them to a rack, dust generously with powdered sugar and serve warm.