• In a small bowl, dissolve the yeast in the warm water. Add the honey. Set aside for 5 minutes to allow the mixture to get foamy.
• In another small bowl, warm the milk and butter together. Not hot. Just warm to the touch.
• Pour the yeast mixture into a large bowl (or the bowl of a stand mixer), and add the milk and butter mixture.
• Add the eggs and granulated sugar to the yeast mixture, and beat to combine.
• Stir in 4 cups of flour and stir well to make a smooth dough.
• Turn the dough out and knead in the remaining flour until the dough forms a smooth, elastic ball.
• Place the dough into a bowl that has been sprayed with cooking spray. Cover the bowl with plastic wrap and allow the dough to rest and rise until doubled in bulk (approximately 1 hour).
• Once risen, turn the dough out onto a lightly floured surface and press the dough into a rectangle approximately 24" x 16"
• Use a knife or pizza cutter to cut the dough into approximate 3" squares.
• Carefully heat the oil in the high sided frying pan to reach 375-degrees.
• Carefully add 4 - 5 cut beignets to the hot oil and fry each side for 1-2 minutes or until puffed and golden brown. Carefully flip the beignets and fry on the other side until golden.
• Use a large slotted spoon or spider to carefully remove the fried beignets to paper towels to drain.
• Continue frying the remaining dough.
• Once cooled, liberally sprinkle the beignets with a liberal amount of powdered sugar.

To make the glaze:

• In a medium bowl, whisk together the 2 cups of powdered sugar, almond extract, and milk.
• Drizzle the fried beignets with the almond glaze and immediately sprinkle the glaze with the colored sanding sugar.