
Using an electric mixer fitted with a dough hook, knead for 5 minutes or until smooth and elastic. (Alternatively, knead by hand on a lightly floured work surface.) Place dough in a large greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Lightly dust 2 trays with flour. Punch down dough, then turn out onto a lightly floured work surface and roll out into an 8mm-thick rectangle. Cut dough on the diagonal into 20 x 6cm x 7cm diamonds. Place on trays and cover with a tea towel. Set aside for 30 minutes or until dough doubles in size.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, pinch the edges and centre of each diamond, pulling to create air pockets. Gently drop into oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel.
Dust beignets generously with icing sugar and serve warm.