French Beignets

In a large bowl, whisk together 1 cup of warm whole milk and 1 teaspoon of granulated sugar. Sprinkle 2 1/4 teaspoons of active dry yeast over the top and let stand for 5 minutes until foamy.

Add 1 large lightly beaten egg, 1/4 cup of melted unsalted butter (cooled slightly), 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of fine sea salt to the yeast mixture. Whisk until well combined.

Gradually add 3 cups of all-purpose flour to the wet ingredients, mixing with a wooden spoon or spatula until a dough forms. The dough will be sticky.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and slightly elastic. Place the dough in a lightly oiled bowl, turning it to coat. Cover and let rise in a warm place for 1 hour or until doubled in size.

Once dough has doubled, gently punch it down to release air. Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares using a sharp knife or pastry cutter.

In a heavy-bottomed pot or deep fryer, heat 3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to ensure accurate temperature.

Carefully place a few beignets into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes on each side, until golden brown and puffed. Remove with a slotted spoon and place on a wire rack to drain.

Continue frying the remaining beignets in batches, adjusting the heat as needed to maintain oil temperature.

Once all beignets are fried, generously dust with powdered sugar. Serve immediately and enjoy the warm beignets.