Ingredients

Scale

For the Dough:

3 1/2 cups all-purpose flour (plus more for dusting)
1 packet (2 1/4 tsp) active dry yeast
3/4 cup warm water (110°F / 43°C)
1/4 cup granulated sugar
1/2 tsp salt
2 large eggs
1/2 cup whole milk, warmed
1 tsp vanilla extract (or vanilla bean paste for stronger flavor)
1/4 cup unsalted butter, melted
Vegetable oil, for frying

For Finishing:

Powdered sugar, for dusting

Instructions

1. Activate the Yeast:

In a small bowl, combine warm water, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Mix the Dough:

In a large bowl or stand mixer, whisk together flour, sugar, and salt.
Add the eggs, milk, vanilla, melted butter, and yeast mixture.
Mix with a dough hook (or by hand) until a smooth, elastic dough forms (5–7 minutes).

3. Let Dough Rise:

Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size (about 1 1/2 hours).

4. Roll & Cut:

Punch down the dough and roll it out on a floured surface to about 1/4-inch thickness.
Cut into 2–3 inch squares or diamonds using a knife or pizza cutter.

5. Heat Oil:

Heat 2–3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).

6. Fry the Beignets:

Fry 3–4 beignets at a time, about 1 minute per side, or until puffed and golden brown.
Use a slotted spoon to transfer to a paper towel-lined plate.

7. Dust & Serve:

Generously dust warm beignets with powdered sugar.
Serve immediately!