New Orleans beignets

Pasos

1. Dissolve the yeast in the warm milk and let it sit until the surface becomes slightly frothy, about 10 minutes.
2. Whisk the flour, sugar, and salt, then stir in the eggs, melted butter, and yeast milk until you get a soft, slightly sticky dough.
3. Knead until the dough becomes smooth, elastic, and starts to pull away from the sides of the bowl, about 8 to 10 minutes.
4. Cover and let rise in a warm spot until the dough doubles in volume and holds an indentation when pressed with a finger, about 1 hour to 1 hour 30 minutes.
5. Gently punch down the dough, roll it out on a floured surface into a thick, soft sheet, and cut it into even squares.
6. Heat the oil in a deep pot until a small piece of dough sizzles and floats to the top without browning too quickly.
7. Fry the squares in small batches, flipping them as soon as they puff and brown, until light, golden, and airy.
8. Drain briefly on paper towels, then cover generously with powdered sugar while they are still hot so it sticks and forms a thick layer.