Ingredients (makes about 24)
- ½ cup whole milk
- ¾ tablespoon instant yeast
- ¼ cup + ½ tablespoon sugar
- 2 cups bread flour, plus more for dusting
- ½ cup buttermilk, warmed slightly
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil spray (for greasing bowl)
- 1 quart vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions:
Warm the milk to about 110°F. In a small bowl, whisk in the yeast and ½ tablespoon of the sugar. Let sit for 10 minutes until foamy.
In the bowl of a stand mixer, whisk together the remaining sugar, bread flour, baking soda, and salt. Switch to the dough hook, then add the yeast mixture, warmed buttermilk, and vanilla extract. Mix on low speed until just combined, then increase to medium speed and mix until the dough comes together in a sticky ball. The dough will be soft and tacky—that’s okay.
Lightly spray a large bowl with oil and transfer the dough to it. Cover tightly with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size.
To fry:
Turn the dough out onto a generously floured surface. Sprinkle the top with more flour and gently roll into a rectangle about ⅓ inch thick. Use a sharp knife or pizza wheel to cut the dough into 1½-inch squares.
Heat 2 inches of vegetable oil in a Dutch oven or deep fryer to 350°F.
Carefully lower 2–3 beignets at a time into the oil using a heat-safe spatula or slotted spoon.
Fry for 1–2 minutes per side, turning once, until golden brown and puffed. Maintain a steady oil temperature and don’t overcrowd the pan.
Use a slotted spoon or tongs to remove the beignets and transfer to a paper towel-lined rack to drain.
Let cool slightly, then dust generously with powdered sugar. Serve warm.