Preparation Method
- In a small bowl, whisk together ½ cup (120 milliliters) warm water, 1 teaspoon granulated sugar, and yeast. Let stand until foamy, about 5 minutes. Set aside.
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat ½ cup (120 milliliters) boiling water, evaporated milk, butter, salt, and remaining ¼ cup granulated sugar on medium-low (3–4) speed until blended. Beat in egg and the yeast mixture until combined. Reduce the speed to low (1–2); gradually add flour and beat until blended.
- Remove the flat beater attachment and replace with the dough hook attachment. Slowly increase the speed to medium-high (7–8) and knead until the dough is smooth, about 2 minutes. (The dough will be sticky.)
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate overnight.
- Transfer the dough to a floured surface. Flour the dough and roll to ¼-inch (6-millimeter) thickness. Cover with a damp kitchen towel and let the dough rest for 30 minutes.
- Place a wire rack over a baking sheet and set aside. In a 3-quart saucepan over medium-low heat, add oil and heat to 350°F (180°C). Adjust the heat as necessary to maintain the temperature.
- Using a floured knife, cut the dough into 3-inch (8-centimeter) squares.
- Carefully drop the dough squares, 3 at a time, into the hot oil. Turn the beignets every 30–40 seconds until golden brown. Using a slotted spoon, carefully move the beignets to a cooling rack and dust with confectioners’ sugar. Serve while hot.
Pro Tip
Use a floured pizza cutter to easily cut beignets in straight lines
