oil for frying (I use canola oil, but any neutral oil will work)
powdered sugar for coating, as much or as little as desired
Remove the dough from the refrigerator and knead it briefly on a lightly floured surface until smooth and cohesive.
Roll dough out to roughly ¼-inch thickness. Cut squares or rectangles using a pastry wheel or sharp knife. Place on a parchment-lined baking sheet and cover loosely with plastic wrap.
Let rise in a warm, draft-free area for 45 minutes to an hour, or until almost doubled in size.
Preheat oil in a fryer, Dutch oven, cast iron skillet, or electric skillet to 325-330° F. Carefully add several squares of dough into the oil at a time (6-8), maintaining temperature of oil. Fry for about 1 minute per side and then remove with a slotted spoon or spider to a wire rack to drain.
Place warm beignets on a serving platter and use a sieve to generously sprinkle powdered sugar over beignets. Serve immediately. They are best served fresh.