Beignets

Instructions

1. Activate the yeast
   In a large bowl, combine the warm water, 1/4 cup of granulated sugar, and the yeast. Let it sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Prepare the dough
   Add the remaining 1/4 cup sugar, salt, eggs, evaporated milk, and vanilla extract to the yeast mixture. Mix well. Gradually add 4 cups of flour and beat until smooth. Add the melted butter and continue mixing. Add the remaining 3 cups of flour and optional nutmeg, mixing until a sticky dough forms.
3. Knead and rest the dough
   Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a large greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Shape the beignets
   After the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough out to about 1/4-inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2-inch squares.
5. Second rise
   Place the cut beignets on baking sheets dusted with flour, leaving some space between each one. Cover loosely with kitchen towels and let rise for 30-45 minutes until slightly puffy.
6. Heat the oil
   In a deep, heavy-bottomed pot, heat the vegetable oil to 360°F (182°C). Use a thermometer to maintain this temperature throughout the frying process.
7. Fry the beignets
   Carefully drop 3-4 beignets into the hot oil at a time, making sure not to crowd the pot. Fry for about 1-2 minutes per side, until they puff up and turn golden brown. Remove with a slotted spoon and drain on paper towels.
8. Serve fresh
   While still warm, generously dust the beignets with powdered sugar using a fine-mesh sieve. Serve immediately for the best taste and texture, preferably with a cup of coffee or hot chocolate.