Louisiana Beignets | Connecticut Public

Ingredients

• 3/4 cup lukewarm water
• 1 (1/4-ounce) packet active dry yeast
• 1/3 cup plus 1 tablespoon granulated sugar
• 3-1/2 to 4 cups bread flour, (plus more for rolling)
• 1 large egg, (room temperature, and beaten)
• 3 tablespoons salted butter, (melted and cooled)
• 1/2 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• Vegetable oil, (for the bowl and for frying)
• Powdered sugar, (for dusting)