Name: BA’s Best Beignets
Yield: Makes about 3 dozen
Ingredients: 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

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Alex Lau

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.

Recipe notes