BA’s Best Beignets

• ¼ cup sugar
• 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
• 1 large egg, room temperature
• ¼ cup buttermilk, slightly warmed
• ¼ cup whole milk, slightly warmed
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 3¾ cups bread flour, plus more for surface
• ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature
• Vegetable oil (for frying and bowl; about 6 cups)

Powdered sugar (for dusting)

A deep-fry thermometer

1. Whisk sugar, yeast, and 3/4 cup warm water in a large bowl. Let sit until foamy, about 5 minutes. Add egg, buttermilk, milk, salt, baking soda, and 2 1/2 cups flour and mix until a shaggy dough forms. Add butter a couple of pieces at a time, mixing to combine after each addition before adding more (it’s okay if some pieces of butter are still visible). Add remaining 1 1/4 cups flour, mixing in 1/4 cup at a time. Work dough until butter is completely incorporated and dough is no longer sticky.
2. Transfer dough to a lightly floured surface and knead until smooth and supple, about 5 minutes. Place in a lightly oiled bowl. Cover and let sit in a warm, draft-free place until doubled in size, about 1 hour.
3. Roll out dough on a lightly floured surface to 1/2" thick. Using a knife, cut into 2" squares or diamonds (or cut into rounds with a 2"-diameter cookie cutter) and transfer to a lightly floured baking sheet. Cover with plastic wrap and let sit until slightly puffed, 25–30 minutes.
4. Pour oil into a medium heavy saucepan to a depth of 3" and fit with thermometer. Heat over medium-high until thermometer registers 375°. Working in batches, fry beignets until golden brown, about 2 minutes per side. Transfer to a wire rack set inside a baking sheet.
5. Generously dust beignets with powdered sugar just before serving.