In a small bowl, mix the yeast, sugar, butter, and warm milk. Let it stand for 5-10 minutes, or until the yeast is bubbly and activated.

In a bowl of a stand mixer, combine the flour and salt.

After the yeast is activated, pour it into the stand mixer bowl with the dough hook attachment and add the vanilla extract and egg. Combine on low speed for 5 to 10 minutes.

Once the dough is tacky, but doesnu0026#39;t stick to your hand it is ready.

Grab a large bowl and spray it with oil.

Place the kneaded dough into the greased bowl. Cover with plastic wrap and let rise until doubled in size, which usually takes 1 hour.

Once the dough has risen, place a pot on the stove and fill it halfway up with the oil.

Turn on the stove to medium heat to heat up the oil.

While the oil is heating up, roll out the risen dough to about 1/4 inch thick and into a rectangular shape.

Cut out the desired shapes.

The oil should reach about 375℉ when it is ready.

Once the oil is ready, place in the cut out dough. When they start to bubble flip them over. Once they are light brown they are ready.

After all the beignets have been fried, sprinkle powdered sugar on top!