1. Mix the water, milk, and sugar and warm up a bit – max. of 100°F (38°C). Add the dry yeast, mix in, and let sit for about 10 minutes until the yeast has become foamy.

2. Add the flour to a large bowl, add the yeast milk, egg, butter, and salt, and mix/knead until you get a smooth but quite sticky dough. Flour your workspace well, transfer the dough onto the floured workspace and fold 3-4 times over itself to create a dough ball. Flour your hands a bit so the dough is not sticking too much. Transfer the dough to an oiled bowl and cover with a kitchen towel. Let rise in a warm place for 90-120 minutes until doubled in size.

3. Prepare a pot with oil/fat for frying the beignets. Flour your workspace well, dump the risen dough on top and pull/roll out to a rectangle of about 16×10 inches (40x25cm). Cut into 2 inches wide squares. Heat up the fat/oil to a temperature of about 350°F (175°C) and deep-fry the beignets in small batches (2-3 per batch) for several minutes until puffed up and nicely browned on both sides. Remove from the fat and let drain on a piece of kitchen paper. Repeat with the remaining dough pieces. Dust the still warm beignets generously with confectioners’ sugar and serve asap.