Combine buttermilk with boiling milk, check the temperature ( it should just be a little warmer than you) we do not want to kill the yeast.
Add the yeast + sugar. Stir to combine and let sit for 10min (not longer)
Into the bowl of your stand mixer add flour + baking soda + salt. Give it a mix to combine.
Add the yeast mixture to your mixing bowl. With the dough hook attached, begin to mix the dough on medium speed for 4 minutes. The dough will be sticky.
Transfer the dough into a lightly greased bowl, cover with a cling film, and let sit for 1 hour to rise.
While we start to roll out the dough start to heat the oil in your frying pan to 185 °C on low heat.
Liberally flour your work surface, turn out the dough onto the flour. Coat the dough with a nice layer of the flour on all sides before we start to roll it out.
Roll your dough to ½ cm thick. Trim the edges to make a rectangle and proceed to cut rectangles 6.5in x 7.5 cm. in size.
Collect all your leftover dough and repeat the process. You will have to work relatively quickly because the dough will start to rise again .
Turn up your heat to medium check the temperature is 185 °C, start adding 4 to 5 pieces to the oil. Using a spoon baste the top of the rectangles with oil while the bottoms fry. After about 2 min(peak under one of the beignets for a nice golden color) flip them over and let cook for another 30 seconds. The color should be lightly golden. You will need to check your oil temperature before each batch, this ensures properly cooked through beignets. If the oil gets too hot remove it from the burner and let cool down a bit and start again.
Remove the beignets from oil using a spider strainer onto a baking sheet lined with paper towels. Drizzle with honey (optional) and dust them liberally with powdered sugar. Or serve them with our Vanilla and Nutella Creme Anglaise. You can also add a little cardamom powder or cinnamon powder in with the powdered sugar for extra flavor.
