Beignet, synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux pastry or yeast dough.
3/4 cup whole milk
1 1/2 cups buttermilk
4 tsp active dry yeast
2 1/2 TBSP sugar
3 1/2 cups bread flour plus extra for flouring work surface
1 tsp C&C Fritter Blend
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for frying, canola or peanut
Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add buttermilk, and then pour into a bowl. Whisk in the yeast and the sugar and set aside for 5 minutes.
Add the flour, C&C Fritter Blend, baking soda, and salt, and mix until the dry ingredients are moistened and the dough forms a loose ball that is still quite wet and tacky.
Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
Pour enough oil into a large pot to fill it to 3 inches and bring to a temperature of 375°F over medium heat. Line a plate with paper towels and set aside.
Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently flatten, fold in half, and tuck ends under to create a ball. Dust again and roll out into a ½-inch-thick circle. Let the dough rest for 1 minute before using a knife or a pizza wheel to cut the dough into 1 1/2-inch squares.
Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest.
Serve while still warm, buried under a mound of icing sugar.