French Beignets

Ingredients:

• 1 cup warm whole milk
• 1 packet (7 g) active dry yeast (2 and 1/4 tsp)
• 1/3 cup granulated sugar
• 110 g unsalted butter, melted
• 0.5 tsp coarse salt
• 1 large egg, beaten
• 3.5 cups premium flour + extra for dusting
• Canola oil, for deep-frying (about 8 cups)
• 3.5 cups powdered sugar

Preparation:

1. Pour the milk into the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast and 1 teaspoon of granulated sugar. Mix on low speed. Let stand until foamy, about 5 minutes.
2. Add the butter, salt, egg, and remaining granulated sugar to the bowl and mix on low speed. Add the flour, 1/2 cup at a time, mixing on low speed until you have a sticky, pliable dough, about 2 minutes. Cover the bowl with plastic wrap and place it in a warm place, such as a turned-off oven, to rise for about 2 hours. You can also cover the dough and refrigerate it overnight.
3. Lightly flour a large work surface. Punch down the dough to remove any air, then turn it out onto the work surface. Roll the dough into a 12 x 14-inch rectangle, 0.5 cm thick. Using a sharp knife or pizza wheel, make 6 slits 2 inches apart along the 12-inch side and 7 slits 2 inches apart along the 14-inch side. You should have a total of 42 2-inch squares. Cover loosely with plastic wrap and let rest for at least 30 minutes. If you refrigerated the dough, let it rest on the counter for at least 1 hour.
4. Heat oil in a large Dutch oven or electric deep fryer to 350°F (175°C). Pour powdered sugar into a large paper bag or baking sheet. Fry 6-8 donuts at a time, turning every 30 seconds, until deep golden brown on both sides, 2-3 minutes per batch. If using a paper bag, transfer the cooked donuts to the bag and shake to coat thoroughly with powdered sugar. If using a baking sheet, transfer the donuts to the baking sheet and use tongs to thoroughly coat with powdered sugar.
5. Fry the remaining donuts in the same manner. Serve immediately.