Prepare the Dry Ingredients
In a large mixing bowl, combine flour, granulated sugar, yeast, and salt. Mix well.
Prepare the Wet Ingredients
In a separate bowl, whisk together warm milk, melted butter, and vanilla extract. Ensure the milk is warm (about 110°F) to activate the yeast without killing it.
Combine Wet and Dry Mixtures
Gradually pour the wet mixture into the dry ingredients while stirring. Mix until a dough forms.
Knead the Dough
Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Add flour if the dough feels sticky.
First Rise
Place dough in a greased bowl, turning to coat. Cover with a clean cloth and let rise in a warm place for 1.5 hours, or until doubled in size.
Roll and Cut
Punch down the dough and roll it out on a floured surface to 1/4-inch thickness. Cut into 2x2-inch squares using a knife or pizza cutter.
Heat the Oil
Fill a pot or deep fryer with 2 inches of vegetable oil and heat to 360°F. Use a thermometer for accuracy.
Fry the Beignets
Fry dough squares in small batches for 1–2 minutes on each side until puffed and golden. Remove with a slotted spoon and drain on paper towels.
Dust with Sugar
Generously dust the warm beignets with powdered sugar and serve immediately.
