- 2 tablespoons warm water
- 1 package instant yeast
- 1/ 4 cups granulated sugar
- 1/ 2 warmed brown butter
- 1 cups warmed to 95°f vitamin D milk
- 1 large egg, beaten
- 4 cups AP flour
- 1 teaspoons salt
- 1 inches for frying canola oil
- 2 cups powdered sugar
- 1/ 2 cups for dusting sprinkles
- 1/ 2 cups warm browned butter
- 1/ 2 teaspoons baking powder
In a stand-up mixer, whisk together the water, yeast, and a pinch of sugar. Let it rest for 5 minutes. Add the browned butter, the warmed milk, 1/4 cup sugar, and beaten egg.
Add 2 cups of flour, the salt, and baking powder. Beat on low speed, adding more flour (2 cups more) until you have a soft, slightly sticky dough. Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at a warm room temperature for 1 hour.
Punch down the dough and dump it onto a lightly floured work surface. Roll the dough out into a roughly 16 x 12-inch rectangle and, using a pizza cutter, cut it into 2-inch squares. Cover lightly with wrap.
In a medium saucepan fitted with a deep-fry thermometer and set over medium heat, heat about 2 inches of oil to 375°F.
Spread a generous amount of powdered sugar onto a large pasta dough bowl. Working in batches of about four, gently lower the beignets into the hot oil and cook for 2 to 3 minutes total, until golden brown on each side. Using a slotted spoon, transfer them directly to the powdered sugar and then dust them with them with even more powdered sugar immediately. Let the oil return to 375 degrees before each batch and repeat with the remaining beignets. Enjoy immediately with added sprinkles!