Instructions

• Remove eggs and milk from the refrigerator so they reach room temperature before you start (they are listed as room temperature in the ingredients).
• In a large bowl, pour 3/4 cup warm water (105–110°F). Sprinkle 2 1/4 teaspoons active dry yeast and 1/3 cup granulated sugar over the water and whisk briefly to combine. Cover the bowl loosely with a towel and let sit 5–10 minutes, until the mixture is slightly foamy. If it does not foam, the yeast may be inactive or the water too hot.
• Add 2 eggs (room temperature), 1/2 cup whole milk (room temperature), and 1/2 teaspoon vanilla to the foamy yeast mixture. Whisk until evenly combined.
• Add 2 cups (half) of the 4 cups all-purpose flour to the wet mixture and stir to combine.
• Stir in 3 tablespoons salted butter, melted.
• Add the remaining 2 cups all-purpose flour and mix until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface (use some of the extra flour noted in the ingredients) and knead by hand until the dough is smooth and elastic, about 5–8 minutes. If the dough is too sticky, add additional flour one tablespoon at a time until it is manageable.
• Lightly oil a clean bowl with a small amount of the vegetable oil listed in the ingredients. Place the kneaded dough in the oiled bowl, turning once so the dough surface is lightly coated with oil.
• Cover the bowl with plastic wrap or a warm, damp towel and set it in a warm, draft-free place. Allow the dough to rise until doubled in size, about 1–2 hours.
• After the dough has doubled, gently deflate it (press down to release the air). Turn it out onto a lightly floured surface and roll the dough to 1/4 inch thickness.
• Cut the rolled dough into 2 1/2 inch squares (a pizza cutter works well). Set the cut pieces on the floured surface while you heat the oil. Keep the surface lightly floured so the pieces do not stick.
• Pour 4–8 cups vegetable oil into a large, heavy pot so the oil is at least 2 inches deep (use the amount needed to reach that depth for your pot). Heat the oil to 370°F and monitor the temperature with a thermometer. Maintain 370°F while frying.
• Fry the beignets in batches without crowding the pot. Carefully lower a few pieces into the oil; they should rise to the surface quickly. Fry about 1–2 minutes per side, spooning hot oil over the top as needed, and turn once so both sides are golden (not brown). Adjust heat as needed to keep the oil at 370°F.
• Using a slotted spoon or spider, remove the beignets and drain on a plate lined with paper towels.
• While still warm, generously dust the beignets with 2 cups powdered (confectioners’) sugar. Serve hot.