• ½ cup whole milk (118ml) • ½ cup water (118ml) • 2 ½ teaspoons active dry yeast • ¼ cup granulated sugar (50g) • ¾ teaspoon salt • 3 Tablespoons unsalted butter melted • 1 large egg lightly beaten (room temperature preferred) • 3 ½ cups all-purpose flour divided, plus more as needed (438g) • Vegetable or canola oil for frying (any neutral cooking oil will work) • 1 cup powdered sugar for dusting (125g)
Once mixture is foamy, add remaining sugar, salt, melted butter and egg and 2 cups (250g) of flour. Stir well. Add remaining flour, stirring until combined.
Fill a medium-sized saucepan about 2-3” deep with oil. Fix a thermometer to the pan and turn heat to medium. Heat oil to 375F (190C). This should take approximately 15 minutes.
Once oil has reached temperature, fry beignets by gently lowering into oil with a strainer or with tongs. Cook about 1 ½ minutes on each side or until golden brown.