Beignets - French donuts

Ingredients:

• Warm water - 2/3 cup
• Granulated sugar - 1/4 cup
• Salt - 1/4 teaspoon
• Active dry yeast – 2.5 teaspoons
• Flour - 3 - 4 cups
• Heavy cream - 1/3 cup
• Eggs – 1 piece
• Sunflower oil for deep frying
• Powdered sugar for dusting

Preparation:

1. In a small bowl, combine water, granulated sugar, salt, and yeast. Let sit for about 10 minutes, until the yeast foams.
2. Measure out 3.5 cups of flour and place it in a food processor. With the motor running, slowly add the yeast mixture, mixing until completely absorbed. Pour in the cream and eggs, and process until a soft dough forms. Add more flour and knead until the dough comes away from the work surface.
3. Place the dough in a lightly oiled plastic bag, seal and refrigerate overnight.
4. Place the dough on a floured work surface and tap it against the counter to remove any air pockets. Using a floured rolling pin, roll the dough into a square about 20 cm long and 2 cm thick. Using a sharp knife, cut the dough into 16 5 cm squares, then cut the squares diagonally to form 32 triangles.
5. Place on a floured baking sheet and let rise (about 45 minutes).
6. Pour 10cm of oil into a thick-bottomed pan or deep fryer and heat to 190C.
7. Drop the dough pieces in, frying them on each side for 1 minute.
8. Remove the beignets with a slotted spoon onto a paper towel and sprinkle generously with powdered sugar.
   
   Serve donuts hot.