The Classic French, New Orleans Fried Fritters
Prep Time: 1 hour 30 minutes
Cooking Time: 4 minutes per/batch
3/4 cup lukewarm water
3 1/2 tsp active dry yeast
2 large eggs
1/2 cup whole milk or evaporated milk
3 tbsp unsalted butter, melted
1/2 cup granulated sugar
4 cups bread flour, plus more for dusting
1/2 tsp kosher salt
8 cups canola oil, for frying, plus more for greasing
powdered sugar, for topping
Large mixing bowl
Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy. Add the eggs, milk, melted butter, and sugar, and whisk to combine. In a large bowl, whisk together the flour and salt. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a flour dusted surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper. Heat the canola oil in a large pot over medium-high heat until it reaches 350 Degrees F.
Lower the dough squares, 3-4 at a time, into the hot oil, make in batches. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
Dust the beignets with powdered sugar and serve warm.