Step 1: Activate the Yeast

1. In a large bowl, combine warm milk and granulated sugar. Stir to dissolve.

2. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.

3. If the yeast doesn’t foam, it may be inactive—start over with fresh yeast.

Step 2: Make the Dough
4. Add the egg, egg yolk, vanilla extract, and salt to the yeast mixture and stir well.
5. Mix in the flour a little at a time until a shaggy dough forms.
6. Add the softened butter and knead until smooth—about 6–8 minutes with a mixer or 10–12 minutes by hand. The dough should be soft and slightly sticky but elastic.
7. Form into a ball, place in a lightly oiled bowl, and cover with a clean kitchen towel.

Step 3: Let the Dough Rise
8. Allow the dough to rise in a warm place for 1½ to 2 hours, or until doubled in size.
9. Once risen, punch down the dough and turn it onto a floured surface.

Step 4: Roll and Cut
10. Roll out the dough to about ½-inch thickness.
11. Cut into 2 to 3-inch squares using a dough cutter or knife.
12. Transfer cut dough onto a parchment-lined baking sheet, cover lightly with a towel, and let rise again for 30–45 minutes.

Step 5: Heat the Oil
13. Pour oil into a deep skillet or pot until it’s about 2 inches deep.
14. Heat oil to 350°F (use a thermometer for accuracy).
15. Prepare a wire rack with paper towels for draining.

Step 6: Fry the Beignets
16. Gently place 3–4 beignets into the hot oil at a time—don’t overcrowd.
17. Fry for about 1–2 minutes per side until puffed and golden brown.
18. Use a slotted spoon to transfer to the paper towel-lined rack.

Step 7: Dust and Serve
19. While still warm, generously dust the beignets with powdered sugar.
20. For a twist, mix in cinnamon with the powdered sugar or serve with a dipping sauce like vanilla glaze or fruit jam.