How to make
Heat the water to a pleasantly warm temperature (about 110°F (45 degrees)). Dissolve the yeast in it, add the sugar and salt. Set it aside for a few minutes.
During this time, sift the flour. Add the milk, egg and dissolved yeast. Knead a soft and elastic dough. You can prepare it in the evening and put it in the refrigerator for 1 night.
Before rolling out the dough into a thin sheet, knead it once or twice.
Sprinkle the countertop (or work space) with flour and with the help of a rolling pin roll out the dough into about 0.2″ (0.5 cm) thick sheet. With a sharp knife cut it into squares, rhombuses or any other shape you want.
Heat a sufficient amount of oil in a pan. It must be at least 3 fingers above the bottom of the pan. Heat it to the maximum and as soon as you feel that the right temperature has been reached, carefully put the beignets in it (the oil should cover them completely).
Fry them until they aquire a golden color. Take them out and place them onto a plate lined with kitchen paper. It will remove the excess fat from them.
Before serving, sprinkle them with powdered sugar.
