1. In a large mixing bowl add warm water, 1 pack of yeast, and half of the sugar. Mix until sugar dissolves. Let sit for 5 minutes until yeast is foamy.

2. In a separate large bowl add 3 3/4 cups of flour and teaspoon of salt. Mix until combined

3. Once yeast is foamy pour in milk, vanilla, rest of the sugar, and egg. Mix together.

4. Add in half of the flour mixture and mix until batter is smooth.

5. Pour in the rest of the flour. With your dough hook mix on medium speed until the dough comes together.

6. Add in the butter and continue mixing until the dough is smooth and pulling away from the bowl.

7. Oil a large bowl form the dough into a ball and place the dough inside. Cover and let the dough rise in a warm place or at room temperature for 2 hours or until doubled. 

8. Punch down the dough to release the air and place it on a lightly floured surface.  Roll out the dough into an even sized rectangle ( 1/4″ thick).

9. Cut the dough into squares.  Place the squares on lined parchment paper and cover with plastic wrap – let the dough rest for 5 minutes. 

10. Prepare a large pot with oil. Put in a candy/deep fryer thermometer. Once the oil reaches 330-360F add the beignets without overcrowding.

11. Fry each side intil puffed and light golden brown (about 2-3 minutes on each side)

12. Remove beignets and place on a plate lined with paper towels to soak up excess oil.

13. Dust with powdered sugar and enjoy!