French Beignets

In a small bowl, add the dry yeast and the warm milk. Give it a light stir, then let the mixture rest for 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until light and fluffy - about 2 minutes.

Add the yeast mixture, the egg and egg yolk, salt, and vanilla extract. Turn the mixer onto to low to combine.

While the mixer is running, slowly add the flour in. Mix until you get a smooth dough. Grab the dough and shape it into a smooth round. Place the dough in a large, greased bowl and cover with a sheet of plastic wrap. Let the dough rest in a warm place for approximately 1 hour, until it's slightly expanded in size.

Turn the dough out onto a lightly floured surface and roll the dough out into a 1/4" thick oval or rectangle. Use a 3" biscuit cutter to cut out rounds from the dough. Place these rounds on a parchment paper-covered baking sheet. Cover them loosely with a sheet of plastic wrap and let the rounds rest for 30 minutes.

Heat the oil in a saucepan until its either 350°F, or a scrap of dough dropped in the oil immediately starts to bubble. Add the dough rounds in, 2 or 3 at a time max, and fry each side until it's golden brown. Transfer the fried beignets to a paper towel-lined plate.

Once they're no longer hot but instead just warm, dust with powdered sugar and serve immediately.