Beignets

Whisk warm water, sugar, yeast, melted butter, vanilla bean or extract and warm milk in a small bowl; cover with plastic film and leave 15 to 20 minutes until frothy.

Transfer to a stand mixer bowl, add two-thirds of the bread flour and a generous pinch of salt, and mix on low to medium for three to four minutes; by hand, double the kneading time.

Add the remaining bread flour and mix on low to medium another four to five minutes until very elastic and slightly sticky.

Transfer to a buttered bowl, cover with plastic wrap and proof one hour or until doubled.

About 15 minutes before, heat a large pot filled a quarter of the way with canola, peanut or vegetable oil to about 350F.

Roll the dough on a generously floured surface to about a quarter inch or less; thinner gives crispier beignets.

Cover with a damp towel and proof again 30 minutes before cutting.

Cut into small shapes, square being traditional, and fry two to three minutes per side, turning about 30 seconds in so they puff evenly rather than flat-sided.

Drain on a tray lined with paper towels and coat with powdered sugar.