Makes about 2 dozen.
1 Envelope active dry yeast
Place the dough into a large oiled bowl, loosely cover and let rise.
You can make it in the dough in evening let it rise overnight in the
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a sharp knife or pizza cutter, working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.
When the beignets have risen, heat 2-3 inches of vegetable oil in a
large pot with high sides to 350-360 degrees. Place 2-4 beignets into
the hot oil at a time, being careful not to smash or deflate them. When
they are golden brown, flip them over until golden brown on the other
side, about 1 minute per side. They go pretty quickly so start checking
them right after they go into the oil. Remove to paper towel lined
plates to drain.