Combine dry ingredients. Add warm milk, egg, butter, and vanilla. Knead until smooth.
Let dough rise in an oiled bowl until doubled (1 to 1.5 hours).
Roll dough to ½" thick. Cut into 2–2½" squares.
Heat oil to 350°F. Fry beignets in batches, 1–2 minutes per side.
Drain on paper towels. Dust with powdered sugar and serve warm.
Recipe Notes:
Make sure milk is 110°F—any hotter and it can kill the yeast
Fry in batches to keep oil temperature steady
Use plenty of powdered sugar for the classic finish
Serve right away for the best texture and flavor
Note: Start with 3¾ cups flour and mix the dough. If it’s too sticky to handle, gradually add up to ¼ cup more flour (for a total of 4 cups). The exact amount will depend on humidity and how you measure flour — the dough should be soft and slightly tacky, but not overly sticky.