Warm 3/4 cup of water and 1/2 cup of whole milk in a saucepan until just under 100°F. Whisk in 1/3 cup of sugar, then sprinkle 2 teaspoons of yeast. Let sit for 15 minutes until foamy.

Add 1 beaten egg, 1/2 teaspoon salt, and 1/4 cup butter to the foamed yeast mixture. Mix gently, then incorporate 3 cups of flour until just combined.

Transfer the sticky dough to a greased bowl and cover. Let rise in a warm area until doubled in size, about 1.5 to 2 hours.

Heat 3 to 4 cups of oil in a Dutch oven over medium heat until it reaches 370°F.

On a floured surface, roll out the risen dough to about 1/4 inch thick and cut into 2-inch squares.

Fry the squares in hot oil for 1-2 minutes per side until golden brown, using a slotted spoon to ladle oil over them.

Remove and drain on paper towels. Dust with powdered sugar while warm and serve immediately.