Beignet (New Orleans Square Fried Dough with Powdered Sugar)

Let 140ml milk lose its chill, then mix 280g all-purpose flour, 5g instant yeast, and 35g sugar first.

Add the milk and 1 egg, stirring until a shaggy dough forms with no dry flour pockets left in the bowl.

Add 30g softened butter and knead for at least 10 minutes.

Stop when the dough looks smoother, stretches with some resistance, and feels elastic, even if it remains slightly tacky to the hands.

Place the dough in a bowl, cover it, and proof in a warm spot for about 1 hour.

It is ready when doubled in size and a fingertip mark slowly springs back instead of closing immediately.

Lightly flour the work surface and gently press out excess gas from the dough.

Roll it to 1cm thickness and cut into 5cm squares, avoiding a thin sheet so the centers stay fluffy after frying.

Set the cut pieces apart, cover with a kitchen towel, and rest for 15 minutes.

When they puff slightly again, heat the oil to 170°C and keep the temperature steady before adding dough.

Lower the dough carefully into the oil and fry for 1 to 2 minutes per side.

Remove when golden, drain briefly on kitchen paper, then dust immediately with 40g powdered sugar and serve while warm and crisp.