- 2 tablespoons warm water (99 degrees F to 105 degrees F)
- 2 1/2 teaspoons (1 package) active dry yeast
- 1/4 cup, plus a pinch of granulated sugar
- 1/2 cup warm browned butter
- 1 cup whole milk, warmed slightly
- 1 large egg, lightly beaten
- 3 1/2 cups to 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- Canola oil, for frying
- 3 cup powdered sugar (for dusting the baking sheet and topping)
- In the bowl of a stand-up mixer, whisk together the water, yeast, and a pinch of sugar. Let it rest for 5 minutes, until foamy. Add the browned butter, the warmed milk, 1/4 cup sugar, and egg.
- Add 2 cups of flour, the salt, and baking powder. Beat on low speed, adding more flour (up to 1 1/2 to 2 cups more) until you have a soft, slightly sticky dough. Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at a warm room temperature for 1 hour and 30 minutes.
- Punch down the dough and dump it onto a lightly floured work surface. Roll the dough out into a roughly 16 x 12-inch rectangle and, using a pizza cutter, cut it into 2-inch squares. Cover lightly with plastic wrap.
- In a medium saucepan fitted with a deep-fry thermometer and set over medium heat, heat about 2 inches of oil to 375 degrees F.
- Spread a generous amount of powdered sugar onto a rimmed baking sheet. Working in batches of about four, gently lower the beignets into the hot oil and cook for 2 to 3 minutes total, until golden brown on each side. Using a slotted spoon, transfer them directly to the powdered sugar and then dust them with them with even more powdered sugar immediately. Let the oil return to 375 degrees before each batch and repeat with the remaining beignets. Enjoy immediately.