Preparation Steps

• In a large bowl, combine the warm water, active dry yeast, and 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes, or until foamy.
• Add the remaining granulated sugar, eggs, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.
• In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough will be slightly sticky.
• Grease a clean bowl with a little oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
• Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough to about 0.5 inch thickness.
• Cut the dough into squares or desired shapes. You can also use a round cutter.
• In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the correct temperature.
• Carefully fry the beignets in batches, about 2-3 minutes per side, or until golden brown and puffed up. Do not overcrowd the pot.
• Remove the beignets from the hot oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
• While still warm, generously dust the beignets with powdered sugar.
• Serve immediately and enjoy!