Activate the yeast

• Combine the warm water, warm milk and a spoonful of the sugar in a bowl.
• Sprinkle the yeast over the top and let it sit until foamy.

Make the dough

• Add the flour, remaining sugar, salt and beaten egg to the yeast mixture.
• Mix until a shaggy dough forms, then knead in the melted butter.
• Knead until the dough is smooth and elastic.

Let the dough rise

• Cover the bowl and leave the dough in a warm spot until doubled in size.

Shape the beignets

• Roll the dough out on a floured surface to about 1 cm thick.
• Cut into squares or rectangles.

Fry the beignets

• Heat the oil to 175 °C.
• Fry the beignets in batches until puffed and golden on both sides.
• Drain on paper towels.

Dust and serve

• Generously dust the warm beignets with powdered sugar through a sieve.
• Serve immediately.