Step 1

Bloom your yeast by mixing warm buttermilk, yeast, and sugar. Set aside to bloom for 10 to 15 minutes.

Step 2

In a medium bowl whisk together the egg, melted butter, evaporated milk, heavy cream, and salt.

Step 3

Sift all the flour and nutmeg in a large bowl and add the sugar and set aside.

Step 4

Combine the egg and milk mixture with the yeast and mix. Add half of the flour and mix with your hand. Once the mixture comes to a sticky paste, add the rest of the flour.

Step 5

Dust your counter with some flour and continue kneading the dough for roughly 5 to 8 minutes. After kneading, place it in an oiled bowl and cover with a cloth or cling wrap and rest for an hour or until more than double its size. *

Step 6

Dust your work surface and place your beignet dough onto your counter and roll out the dough to a ¼-inch thick rectangle. Cut the beignets into roughly 2x3-inch rectangles.

Step 7

Heat your vegetable oil to 370 degrees F and maintain the heat. Gently place beignets into the hot oil. Flip and fry the beignets until they turn golden brown. Drain the excess oil on a paper towel. **

Step 8

Plate them and drizzle with honey. Dust the beignets liberally with powdered sugar and serve. Enjoy!