INGREDIENTS

3 tsp active dry yeast
2 tsp salt
4 cups bread flour
2/3 cup sugar
1 cup Angel Evaporada
2 eggs
½ cup unsalted butter, melted
½ cup hot water
vegetable oil, for the bowl and deep-frying
½ cup Birch Tree Fortified Milk Powder
½ cup sugar

PROCEDURE

1. Mix the yeast, flour, sugar, and 1 tsp sea salt in the bowl of a stand mixer.
2. Whisk together the Angel Evaporada and egg and tip into the bowl with the melted butter and water.
3. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 1 hour.
4. Roll out the dough on a lightly floured work surface 1cm thick. Cut into squares. Line a baking tray with parchment paper. And arrange the dough at least half inch apart. Cover with a damp towel and rest again at room temperature.
5. Heat oil in a deep pan. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack.