New Orleans Beignets

Combine all ingredients in a stand mixer bowl. Mix on low with a dough hook for 2 minutes to combine, then increase to medium and knead for 6-8 minutes. The dough will be soft, slightly tacky, and smooth — softer than pizza dough and just firm enough to hold its shape without spreading. Do not add extra flour; the softness is what creates the airy, hollow puff in the fryer.

Transfer the dough to a lightly oiled bowl, cover with cling film, and proof at room temperature (25-28 C) for 1-1.5 hours, until doubled in size. Alternatively, refrigerate overnight for a slower, more flavourful proof — the cold also makes the dough easier to roll and cut cleanly. If refrigerating, remove 30 minutes before frying to take the chill off.

On a lightly floured surface, roll the proofed dough to 6 mm thickness — slightly thicker than you might expect. Cut into 6 x 6 cm squares using a sharp knife or pastry cutter. The edges should be clean cuts, not dragged. Lay the cut squares on a lightly floured tray and cover loosely with cling film. Allow to rest 15 minutes before frying — this second rest prevents toughness and encourages the initial puff.

Heat oil to 175 C (350 F) in a wide, heavy pot — minimum 8 cm depth. Fry 3-4 beignets at a time; do not crowd. Slide them in gently. Within 30 seconds they should begin to puff and float. Fry 90 seconds per side, flipping once. The beignet should puff dramatically hollow, like a small pillow inflated from within. Total fry time: 3 minutes. Drain on a rack, not paper.

Transfer hot beignets to a plate lined with a rack. Using a fine-mesh sieve, shower an extravagant quantity of icing sugar over each beignet from a height of 20 cm for maximum coverage and drift. The sugar must land on the hot surface — it will adhere and partially dissolve, creating the signature opaque white crust. Serve within 5 minutes, while the exterior is still crisp. Traditionally served three per order, with café au lait.