Step 1

Combine all of the beignet ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix together until just combined and switch to the dough hook. Knead until smooth, about 2 minutes; do not over-mix. You may also knead together by hand or bread machine. The finished dough should be soft and smooth.

Step 2

Transfer the dough to a greased bowl and turn over once; cover with a sheet of greased plastic wrap. Allow the dough to rise, covered, for 1 hour, or until it's well-puffed but not necessarily doubled in size. Gently deflate the dough, and place it in a greased bowl or greased plastic bag. Choose a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.

Step 3

Lightly dust a work surface with flour. Remove the dough from the refrigerator and roll into a 14" x 10" rectangle; square off the corners using a bench scraper or sharp chef’s knife. Cut the dough into 2" squares. Let the squares rest 10 minutes.

Step 4

Pour the oil to a depth of 1” a 10" electric frying pan. You may also use a deep, heavy-bottomed 10" frying pan with a thermometer clipped to the side and set over a burner. Heat the oil to 360°F. Fry 5 or 6 squares of dough at a time, about 1-2 minutes per side until golden and puffed. At first, they'll sink to the bottom, then in a few seconds will bubble to the top.

Step 5

Line a plate with paper towels and transfer the beignets to the plate to drain and cool slightly. Sprinkle the beignets heavily with confectioners' sugar and serve immediately.