yields ~15-30 beignets (depending how much of the dough you use: Parker House Buns)
The Bits and Bobs:
oil for frying (peanut or canola preferable)
After the first rise, cut the dough in half and return the beignet portion of the dough to the bowl and cover tightly with plastic wrap. Put in fridge and allow to rise in the cold for up to 24 hours, but no less than 8 hours.
In a large pot or dutch oven, heat 2.5-3 inches of oil to 360-370*F. Turn dough out on a floured surface and shape into a rectangle. Using a sharp knife or bench scrape, cut the dough into 15-20 equal square pieces. Place a few pieces into the hot oil and cover the rest with a kitchen towel as you work in batches. Fry the dough for about 1-2 minutes on each side. Each beignet should float to the top of the oil. If they don't float, your oil might not be hot enough. Look for a dark golden brown before using a slotted spoon to remove the cooked beignets from the oil. Allow to drain on a paper towel-lined plate for a few minutes. Then move them to a clean plate or cooling rack and sprinkle with a good dusting of powder sugar. Repeat until all the beignets are cooked. Best served warm.