Activate the yeast

• Pour the boiling milk over the sugar and stir to dissolve.
• Add the buttermilk to bring the mixture to a warm temperature, then stir in the yeast.
• Let it sit a few minutes until foamy.

Make the dough

• Combine the bread flour, salt and baking soda in a large bowl.
• Pour in the yeast mixture and mix until a soft dough forms.

Rest the dough

• Cover the dough and let it rest until doubled in size.

Shape the beignets

• Roll the dough out on a floured surface.
• Cut into squares or frog shapes with a cutter.

Deep fry

• Heat the oil to about 175 °C.
• Fry the beignets until golden on both sides.
• Drain on paper towels and serve warm.