Activate the Yeast

In a small bowl, mix warm water, yeast, and a pinch of sugar.

Let sit for 5–10 minutes until the mixture becomes foamy and bubbly, indicating that the yeast is active.

Prepare Wet Mixture

In a large mixing bowl, whisk together the sugar, eggs, milk, melted butter, and vanilla extract.

Make sure the butter is cooled slightly before adding so it doesn’t cook the eggs.

Form the Dough

Gradually add flour and a pinch of salt to the wet mixture, stirring continuously.

Once combined, knead the dough by hand or with a dough hook for 5–7 minutes, until smooth and elastic.

If the dough is sticky, add a little more flour, one tablespoon at a time.

First Rise

Place the dough in a greased bowl.

Cover with a clean towel or plastic wrap and let it rise in a warm area for 1–2 hours, or until doubled in size.

Shape the Beignets

On a lightly floured surface, roll out the dough to about ½-inch thickness.

Cut the dough into 2-inch squares or desired shapes using a knife or pastry cutter.

Heat the Oil

In a deep pot or deep fryer, heat oil to 350°F (175°C).

Use a thermometer to maintain the correct frying temperature.

Fry the Beignets

Carefully lower a few dough squares into the hot oil without overcrowding the pot.

Fry for 2–3 minutes per side, or until golden brown and puffed.

Use a slotted spoon to transfer the beignets to a paper towel-lined plate to drain excess oil.

Dust and Serve

Let beignets cool slightly, then generously dust with powdered sugar.

Serve warm and enjoy!