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1
In a large jar, shake the coffee with 2 cups of the milk.
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2
Refrigerate for 1 hour.
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3
Strain the milk through a fine sieve into a measuring cup and add as much fresh milk as needed to make 1 1/2 cups.
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4
Discard the coffee grounds.
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5
In the bowl of a standing electric mixer fitted with the dough hook, combine 1/4 cup of the coffee milk with the yeast and granulated sugar; let stand until foamy, 5 minutes.
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6
Add the remaining coffee milk, the 4 1/2 cups of bread flour and the butter and salt.
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7
Mix at low speed until the dough just comes together, 2 minutes.
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8
Increase the speed to medium and mix until the dough is smooth, 5 minutes.
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9
Transfer to a greased bowl, cover and let stand in a warm place until slightly risen, 2 hours.
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10
Divide the dough into 4 pieces.
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11
On a floured work surface, roll out one piece of dough a scant 1/3 inch thick.
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12
Cut into 2-inch squares, then cut each square into two triangles.
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13
Transfer to a floured baking sheet.
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14
Repeat with the remaining dough.
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15
Let stand for 20 minutes.
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16
In a saucepan, heat 2 inches of oil to 360.
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17
Working in batches, fry 10 or 12 beignets at a time until browned and cooked through, 5 minutes.
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18
Drain on paper towels and transfer to a bowl.
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19
Dust generously with confectioners sugar and serve immediately with vanilla ice cream and espresso.
