Beignets

Steps

1. mix8 min
   soft tacky dough with no dry flour
   Combine the warm liquids, yeast, sugar and egg, then work in flour, butter and salt. Keep the dough soft; adding flour until it feels dry makes the fried interior heavy rather than airy.
2. knead8 min
   dough smooth and elastic
   Knead until the dough stretches smoothly and springs back slowly. Gluten provides the membrane that traps fermentation gas and creates the hollow, puffy crumb.
3. ferment75 min
   dough roughly doubled and visibly aerated
   Cover and let the dough rise until expanded. Temperature changes the clock, so use volume and aeration rather than forcing a fixed fermentation time.
4. shape12 min
   dough about 1/4 inch thick and cut into even squares
   Roll the dough without crushing it paper-thin and cut into roughly 3-inch squares. Even thickness helps each piece puff and color at the same rate.
5. fry20 min
   oil about 370°F; beignets puffed and golden on both sides
   Fry in small batches, turning once. Let the oil recover between batches; cool oil produces greasy dough while excessively hot oil browns the exterior before the center expands.
6. rest3 min
   surface oil drained but beignets still hot
   Drain briefly, then bury the hot beignets generously in powdered sugar and serve immediately. Their crisp exterior and airy center deteriorate quickly as they cool.