New Orleans Style Beignets

In the bowl of a stand mixer, combine warm water, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

Add the evaporated milk, egg, and salt to the yeast mixture and whisk to combine.

Add the all-purpose flour and softened unsalted butter. Using the dough hook attachment, knead on low speed until a smooth, elastic dough forms.

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

On a floured surface, roll the dough out to about 1/4-inch thickness.

Using a pizza cutter or knife, cut the dough into 2-3 inch squares.

Heat a few inches of oil in a deep pot or Dutch oven to 350-360°F (175-182°C).

Carefully fry the dough squares in batches for 1-2 minutes per side, until they are puffed up and golden brown.

Remove the beignets with a slotted spoon and drain on a wire rack or paper towels.

Dust generously with powdered sugar while still warm. Serve immediately, with honey for drizzling if desired.