King Cake Beignets

Combine sugar, yeast, and 3/4 cup warm water (around 105 F) in a large bowl. Let sit until slightly bubbly and foamy, around 5 minutes. Add egg, buttermilk, milk, salt, baking soda, cinnamon, and 2 1/2 cups (300g) of flour. Mix until a shaggy dough forms. While mixing, add the butter. Add the remaining flour bit by bit until the butter is no longer visible and the dough is no longer sticky.

Empty your bowl onto a lightly floured surface and knead for about 5 minutes, until smooth and supple. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature until doubled in size, around 1 hour.

While dough is rising, generously flour a baking sheet.

Once doubled, transfer the dough to a lightly floured surface and gently tug the corners to create a rough square shape. Roll the dough out lightly into a 1/2 inch thick large square. Using a knife or metal bench scraper, cut the dough into 2 inch squares. Transfer to your prepared baking sheet and gently cover with plastic wrap. Set aside until slightly puffy, 20-30 minutes. They should look full and alive, but not on the verge of collapse.

Around 10 minutes before the dough is done, set your oil to heat. Pour your oil in a large, heavy bottomed pot around 3 inches up the side. Add a thermometer and heat to 350 F. You will have to adjust the temperature as you fry, but try to be within the 350-375 F range the whole time.

Working in batches as to not overcrowd, fry your beignets until golden, around 2 minutes per side. Transfer to a wire rack in a baking sheet and cool.

Once slightly cool (they can be warm but shouldn't be hot), generously coat with powdered sugar. Add green luster dust/sprinkles to 1/3 of the beignets. Add purple and gold to the remaining thirds. Pile high and serve immediately!