Beignets

Start with mixing sugar with lukewarm milk then sprinkle yeast on top. Make sure the kitchen is nice and warm, and in 10 minutes the yeast should foam.

Place the yeast mixture into your stand mixer with the kneading hook on, then mix it together with the egg and egg yolk.

Mix in dry ingredients; flour, and salt, and start kneading until the dough comes together.

Slowly start to add in room temperature (soft) butter chunks piece by piece. Knead the dough for another 10 minutes on medium high speed until the dough becomes elastic and shiny and not sticky any longer.

Move the dough into a bowl, cover it with plastic wrap or a tea towel. Let it rise ideally in the fridge overnight or at room temperature for 1-2 hours.

After the dough has risen, knock the air out, and gently knead the dough for a few seconds.

Roll the dough on a lightly floured surface into 1/4 inch (0.6mm) thick, and with the help of a pizza wheel cut out about 6 cm / 2.5-inches squares. Use a small amount of extra flour while shaping the dough, if needed.

Place the dough pieces onto square sheets of baking paper. Depending on how thick you roll and how large the squares are, the dough will make 20-25 small beignets.

Proof the dough for the second time now at room temperature. Proofing might take 1-2h depending on the temperature of your kitchen. Chose a warm spot but avoid direct heat and sunlight.

Once the donuts are nicely puffed up, heat vegetable oil in a heavy-bottomed pan over medium heat. The ideal oil temperature for baking donuts is 180C/356F or between 175-185C / 347-365F. Use a thermometer.

Depending on the size of your pan, place 6-8 beignets in the oil at a time, leaving enough space around them. Fry the beignets on each side for about 1.5 minutes or until nice and brown.

Place the fried beignets on a wire rack lined with paper towels to soak up any excess oil. While they are still hot, toss them in powdered sugar. Serve them fresh.

Store the beignets in an air-tight container at room temperature for 1-2 days.