Ingredients

3/4 cup lukewarm water (90-100 degrees F)

1/4 cup sugar

1 envelope of active dry yeast (make sure to activate it according The the package directions)

1/2 teaspoon salt

2 tablespoons unsalted butter (room temperature and into small pieces)

1 egg, lightly beaten

1/2 cup evaporated milk

1/4 cup melted butter

1 cup confectioners sugar

Chocolate sauce of dipping (or infusing; check out our beignet recipe here)

1. Combine the lukewarm water, a pinch of sugar and the yeast in a bowl. Let it sit for 5 minutes to poof. There should be a little froth, if there isn’t then you need to start over since the yeast didn’t activate

2. Add 3 1/2 cups flour, salt, the 2 tablespoons of butter and the remaining sugar. Mix it carefully (stand or hand mixer works) then add the egg and evaporated milk. Mix until it’s dough form

3. Oil a bowl and transfer the dough to it, cover with a kitchen towel for 2 hours, allowing the dough to rise

4. Roll the dough out to 1/4 inch- 1/2 inch (depending on the thickness you want)

5. Cut into rectangles

6. Preheat the air fryer to 360F for 5 minutes

7. Brush both sides of the rectangles with the melted butter. Put into the fryer (5 mins for the 1/4 inch and 6-7 minutes for 1/2 inch)

8. Carefully take out of the fryer

9. After they cooled for a few minutes, use the chocolate sauce to infuse it. A baking syringe or flavor injector works best.

10. dust with the confectioners sugar and enjoy