New Orleans-Style Beignets

Deliciously fluffy New Orleans-style beignets dusted with powdered sugar, perfect for breakfast or brunch.

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In a small bowl, dissolve 1 packet of active dry yeast and a pinch of sugar in 3/4 cup of warm water. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine 1/4 cup of granulated sugar, 1/2 tsp of salt, 1 beaten egg, 2 tbsp of melted butter, and 1/2 cup of evaporated milk. Stir in the frothy yeast mixture.
Gradually mix 3 cups of all-purpose flour into the wet mixture until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
Place the kneaded dough in a greased bowl, cover with a clean towel, and leave to rise for 1-2 hours until doubled in size.
Once risen, roll the dough out to 1/4-inch thickness and cut into 2 1/2-inch squares.
Heat vegetable oil in a deep pot to 375°F. Fry beignets for 1-2 minutes per side until golden brown. Remove and drain on paper towels.
Dust the warm beignets with 1/2 cup of powdered sugar before serving.

For a light and airy texture, maintain the oil temperature at 375°F while frying.