Heavenly Choux Beignets

In a saucepot over medium-high heat, combine water, butter, granulated sugar, and kosher salt. Stir until the butter is melted and the mixture comes to a boil.

Reduce the heat to medium, add the all-purpose flour to the mixture all at once while stirring quickly. Continue stirring and cook until the dough pulls away from the sides and forms into a ball, for about a minute.

Transfer the dough to a bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow the dough to cool for about 5 minutes.

With the mixer on medium-low speed, add the eggs one at a time, ensuring each egg is fully absorbed into the batter before adding the next. The batter should look smooth and glossy when ready.

In a deep frying pan, heat at least 2 inches of peanut oil to 350°F.

Using a small scoop or a spoon, drop about 1 tablespoon of batter per beignet into the hot oil, frying in batches. Beignets will puff up considerably.

Fry each beignet for about 5-6 minutes, turning them occasionally until they are golden brown, puffed up, and start to create a seam.

Carefully remove beignets from the oil and place them on paper towels to drain excess oil.

Generously dust the beignets with powdered sugar and serve immediately.