Tamari

Add ¾ cup lukewarm water and 1 teaspoon active dry yeast to a large mixing bowl and whisk together. Set aside for about 10 minutes, until it is frothy.

In a medium bowl, whisk together ¼ cup granulated sugar, 1 large beaten egg, and ½ cup evaporated milk. Whisk the sugar mixture into the yeast mixture.

In a separate medium bowl, whisk together 3 ½ cups bread flour and 1 teaspoon salt before adding 1 cup at a time to the yeast mixture, mixing until the dough begins to come together and all the flour has been incorporated.

Lightly flour a clean surface and remove the dough from the bowl. Knead it with your hands until it becomes smooth, about 10 minutes. Shape it into a ball and add it back to the bowl. Cover with a clean kitchen towel and set the bowl in a warm place to rise until doubled in size, about 1 ½-2 hours.

Once the dough has doubled, add the vegetable oil for frying to a large, deep pot or a deep fryer. Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit.

Roll the dough into a large rectangle about ¼-½-inch thick and cut it into 2-inch squares. Working in batches of 3-4, carefully drop the squares of dough into the oil and fry on each side until golden brown, about 2 minutes per side. Remove the beignets from the oil with a metal spider strainer or slotted spoon and set them on a paper towel-lined baking sheet or plate.

Let the beignets cool for a minute before tossing them in 1 ½ cup powdered sugar. Serve warm with chocolate or caramel syrup for dipping, if desired.