Real Deal Beignets

Let's Cook

1. Step 1.

   In a small mixing bowl, combine ¾ cup warm water with 1 packet active dry yeast and 2 teaspoons of the granulated sugar. Stir until the sugar dissolves. Let sit until the yeast foams, about 5 minutes.

2. Step 2.

   In a separate large mixing bowl, add ½ cup half-and-half, 1 large egg (lightly beaten), 3 tablespoons softened unsalted butter, 2 teaspoons vanilla extract, ¼ teaspoon kosher salt, and the remaining ⅓ cup granulated sugar. Add the yeast mixture and stir to combine.

3. Step 3.

   Gradually add 4 cups all-purpose flour to the wet ingredients, mixing with a handheld or stand mixer fitted with the dough hook on medium speed (or by hand) until a ball of dough forms.

4. Step 4.

   Transfer the dough to a lightly floured surface and knead for about 4 minutes until smooth and elastic. Place the dough in a lightly greased large bowl, cover with a clean kitchen towel, and let rest in a draft-free area until doubled in size, about 2 hours.

5. Step 5.

   Punch down the dough to release the air, then knead on a lightly floured surface for 2 minutes. Roll out the dough to ½-inch thickness and cut into 24 (3-inch) squares (or desired size). Let the dough squares rest for 10 to 15 minutes before frying.

6. Step 6.

   While the dough rests, pour 1½ inches of vegetable oil into a large deep pan and heat over medium-high heat until it reaches about 360°F (use a thermometer if available).

7. Step 7.

   Working in batches, fry the beignets, flipping once, until golden brown, about 2 minutes total. Remove with a slotted spoon and place on a paper-towel-lined plate to drain.

8. Step 8.

   Dust the warm beignets generously with ¼ cup powdered sugar and serve immediately.