• PREP TIME: 20 minutes plus 1 hour to rest • COOK TIME: 10 minutes • MAKES: 16 beignets Combine the buttermilk, whole milk, yeast, and granulated sugar in a small bowl. Cover with a tea towel and let sit for 10 minutes or until foamy.

Whisk together the flour, baking soda, and salt in a large bowl.

Add the yeast mixture to the flour mixture, and mix, using a wooden spoon, for 5 minutes. Cover the bowl with a tea towel, and let the dough rise in a warm place until doubled in size, about 1 hour. (Line a baking sheet with parchment paper, and sprinkle the parchment paper with flour.)

Turn out the dough onto a floured work surface. Press the dough and stretch it slightly with your hands to form a 9 × 9-inch (23 × 23cm) square about ½-inch (1.25cm) thick.

Using a pastry cutter or knife, cut the square into 4 strips lengthwise and 4 strips widthwise to create 16 equal-size pieces. Transfer the pieces to the prepared baking sheet.

Pour 2 inches (5cm) of oil into a large, heavy-bottomed skillet set over medium-high heat. Attach a deep-fry thermometer to the side of the skillet and bring the oil to 350°F (180°C).

Just before placing the dough into the oil, gently stretch each dough piece with both hands to form a rectangle. Place 5 or 6 pieces of dough in the skillet, and fry until golden brown on both sides, about 3 to 5 minutes. Transfer to a cooling rack, and repeat with the remaining pieces of dough. If the temperature starts to drop below 340°F (170°C), reduce the number of dough pieces you cook at a time.

Let cool slightly, about 5 minutes, then dust with confectioners' sugar and/or drizzle with honey, and serve.