1. Activate the Yeast

In the bowl of a stand mixer (or a large mixing bowl if you’re kneading by hand), combine the warm milk, 2 tablespoons of sugar, and yeast. Let the mixture sit for about 5 minutes until it’s frothy and puffed up. This step is crucial for ensuring your beignets rise properly, as it activates the yeast. The yeast is the secret ingredient that makes the beignets airy and light.

Tip for Beginners: If your yeast doesn’t foam, it might be expired, or your milk could be too hot or too cold. Use milk that’s warm to the touch, about 110°F. If it’s too hot, it will kill the yeast; too cold, and it won’t activate.

2. Mix the Dough

Once your yeast is activated, stir in the remaining sugar, egg, melted butter, vanilla extract, and salt. Slowly add the flour, one cup at a time, while mixing with a dough hook or spoon. The dough should begin to form into a sticky ball.

At this point, you can either use a stand mixer with a dough hook to knead the dough or knead it by hand. If you’re kneading by hand, it’s recommended to knead for about 5–7 minutes until the dough becomes smooth and elastic. Be careful not to add too much flour at this stage, as it can result in dense beignets. The dough should be a bit sticky but soft to the touch.

Continue kneading the dough for 3–4 minutes until it’s smooth and elastic. The dough should be sticky but not overly wet. Avoid adding too much flour; this can make the beignets dense instead of airy.

3. Let the Dough Rise

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise for at least 2 hours at room temperature. If you prefer, refrigerate it overnight to develop even more flavor. The dough needs time to double in size.

After the rise, the dough should feel airy and slightly puffy. Gently punch it down to release any air bubbles. This step helps create a lighter texture in your beignets.

Pro Tip: Dough that has doubled in size and feels airy to the touch is ready to roll out. The longer the dough rises, the fluffier your beignets will be. If you’re short on time, a 2-hour rise should suffice, but longer is always better.

4. Prepare for Frying

Now that your dough has risen, it’s time to fry! Heat 2 inches of oil in a deep frying pan or Dutch oven over medium heat. Use a cooking thermometer to maintain the oil temperature at 350°F. Consistent oil temperature is key to golden, perfectly puffed beignets.

Safety Tip: Always ensure your oil is at the correct temperature before frying. Too hot, and the beignets will burn on the outside; too cool, and they will absorb too much oil and become greasy.

5. Roll and Cut the Dough

Lightly flour a clean countertop or cutting board, then turn out the dough. Roll it into a rectangle about 1/2-inch thick. Using a pizza cutter, slice the dough into 1–2 inch squares.

Pro Tip: To make your squares uniform, you can use a sharp knife to cut the dough into squares, or even use a small biscuit cutter for a fun circular shape!

6. Fry the Beignets

Carefully place 4–5 squares of dough into the hot oil, frying for 2–2 1/2 minutes. Flip halfway through to ensure even browning. The beignets should puff up as they fry, forming their characteristic airy texture. If they don’t puff up, your oil is likely too cool. Fry the beignets in small batches to avoid overcrowding the pan.

Beginner Tip: If your dough isn’t puffing up, the oil might not be hot enough. Conversely, if it browns too quickly, lower the heat slightly. Keep an eye on your beignets to ensure they cook evenly on both sides.

7. Serve and Enjoy

Once the beignets are golden brown and puffed up, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Let them cool for a few minutes before dusting them with powdered sugar.

Serve your beignets immediately while they are still warm for the best flavor and texture. For an extra touch of sweetness, you can dust them generously with powdered sugar.