Step 1: Activate the Yeast In a large bowl, combine the warm water, yeast, and half the granulated sugar (that’s 2 tablespoons or 25g). Let this mixture sit for 5-10 minutes until it becomes bubbly. This step is crucial as it kick-starts the fermentation process.

Step 2: Mix the Wet Ingredients Once the yeast is ready, stir in the milk, vanilla extract, the remaining sugar (2 tablespoons or 25g), and the egg. Mix everything until it’s well combined. This blend adds richness and flavor to your dough base.

Step 3: Combine Dry and Wet Ingredients Add half the flour (1 1/2 cups or 180g) mixed with the salt, and whisk until smooth. Gradually incorporate the rest of the flour (1 1/2 cups or 180g) and the softened butter. Knead the dough until it’s smooth and pulls away from the bowl, adding extra flour if it’s too sticky.

Step 4: Let the Dough Rise Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for at least 2 hours. For more convenience, you can refrigerate it for up to 48 hours if you want to prepare ahead. This rising time is when the magic happens, giving you that fluffy texture.

Step 5: Shape the Beignets Roll the risen dough to about 1/2-inch (1.25cm) thickness, then cut it into 2 to 2.5-inch (5-6cm) squares. Use a sharp knife or pizza wheel for clean edges. This size ensures they fry up perfectly golden and puffy.

Step 6: Fry the Beignets Heat the oil in a large pot to 360°F (182°C). For added value, if you’re new to frying, check out our guide on similar baking techniques for more tips. Fry the squares in small batches, turning once, until they’re golden brown on both sides, about 2-3 minutes per side.

Step 7: Drain and Serve Remove the beignets with a slotted spoon and drain them on paper towels. Dust them generously with powdered sugar and serve right away. They taste best when warm, so enjoy them fresh from the fryer. For more baking ideas, visit our page on delicious muffin recipes.