- 1 envelope of active dry yeast (1/4 ounce)
- 1⁄2 cup warm water
- 1 tsp granulated sugar
- 1 cup buttermilk or milk
- 2 large eggs, slightly beaten
- 1 tsp of salt
- ½ cup granulated sugar
- 1 cup water
- ¼ cup unsalted butter
- 4-8 cups of all-purpose flour
- Avocado, peanut oil or vegetable oil for frying
- Confectioner's sugar
- Combine yeast, one-half cup of hot tap water (105° to 115°) and teaspoon of granulated sugar in the a large bowl or bowl of a stand mixer. Let stand for five minutes (if it doesn't foam, the yeast is bad).
- Microwave the other cup of water with butter until just warm (about 30 seconds). Stir to melt butter.
- Add both liquid mixtures, and all remaining ingredients, except flour to mixing bowl and beat to combine.
- Slowly beat in flour until a shaggy mass forms. Depending on your location and the weather, it can be anywhere from four to eight cups of flour. The dough should just hold together.
- Roll dough into a ball (or smaller separate rounds) and store in the refrigerator covered in plastic wrap or a plastic baggie, overnight, for up to 24 hours. If frying same-day doughnuts, let the dough proof, covered in an oiled bowl in a warm spot, until doubled in size.
- Heat three to four inches of canola oil to 360°F over medium heat in a dutch oven or large stock pot (use a candy or meat thermometer).
- On a lightly floured surface, roll dough to a quarter-inch thickness. Cut into 2 1/2-inch squares.
- Fry beignets until light golden brown on both sides, flipping once. The doughnuts fry up fast in about a minute, but if they brown too quickly, turn the heat down.
- Drain on paper towels and shake fried doughnuts in a bag full of powdered sugar.
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