Instructions

• Pour 3/4 cup warm water (105–110°F) into a large bowl. Sprinkle 2 1/4 teaspoons active dry yeast and 1/3 cup granulated sugar over the water and whisk to combine. Cover loosely with a light towel or wrap (do not seal) and let sit 5–10 minutes until slightly foamy. If it does not foam, the yeast may be inactive or the water was too hot.
• Add 2 room-temperature eggs, 1/2 cup room-temperature whole milk, and 1/2 teaspoon vanilla to the yeast mixture and whisk until combined.
• Stir in half of the 4 cups all-purpose flour until incorporated.
• Add 3 tablespoons melted salted butter and stir to combine.
• Add the remaining flour and mix until a shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead with your hands until the dough is smooth and elastic. If it is too sticky, add additional flour a tablespoon at a time as needed.
• Lightly oil a bowl, place the kneaded dough inside, and cover with plastic wrap or a warm, damp towel. Set the bowl in a warm, draft-free place and allow the dough to rise until doubled in size (about 1–2 hours).
• After the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface.
• Roll the dough to 1/4-inch thickness, using extra flour as needed to prevent sticking.
• Cut the dough into 2 1/2-inch squares (a pizza cutter works well). Keep cut pieces loosely covered while you heat the oil.
• Pour 4–8 cups vegetable oil into a large, heavy pot to a depth of at least 2 inches. Heat the oil to 370°F, using a thermometer to monitor the temperature.
• Working in batches (do not crowd the pot), carefully add a few beignets to the hot oil. They should rise and puff; if they do not, the oil is not hot enough.
• Fry the beignets, spooning hot oil over the tops as the bottoms cook, and turn them so both sides become golden (not brown). Fry about 1–2 minutes per side.
• Remove the beignets with a slotted spoon or spider and drain on a plate lined with paper towels.
• Generously dust the warm beignets with 2 cups powdered sugar and serve immediately.