New Orleans Beignets: A Sweet Taste of the Big Easy

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
In a large bowl, mix together the milk, melted butter, salt, vanilla extract, and eggs.
Add the foamy yeast mixture to the wet ingredients and stir to combine.
Gradually add the flour, one cup at a time, mixing until the dough forms a soft, sticky ball.
Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. You may need to add more flour if the dough is too sticky.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down and roll it out onto a floured surface to about 1/4-inch thickness.
Cut the dough into 2-inch squares or rectangles using a sharp knife or pizza cutter.
Heat about 3 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the dough squares in batches, turning them as they puff up and become golden brown, about 2-3 minutes per side.
Remove the beignets from the oil and drain them on a paper towel-lined plate.
While still warm, generously dust the beignets with powdered sugar before serving.
Serving and Storage Tips: