Ingredients for 24

• 1/2 cup whole milk
• 3/4 tablespoons instant yeast
• 1/4 cup plus 1/2 tablespoon sugar
• 2 cups bread flour plus extra for flouring work surface
• 1/2 cup buttermilk
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoons vanilla extract
• Vegetable oil spray for greasing bowl
• 1 quart vegetable oil for frying
• Powdered sugar for dusting

Heat milk to 110°F. Whisk in the yeast and 1/2 tablespoon sugar. Set aside for 10 minutes.

In the meantime, whisk together remaining sugar, flour, baking soda and salt. Switch to the dough hook and add yeast mixture and slightly warmed buttermilk and vanilla while mixing on low speed to moisten ingredients. Increase the mixer speed to medium and mix until dough comes together in a ball. Dough will still be wet and tacky. 

Spray a large bowl with cooking spray and transfer the dough. Cover the bowl tightly with plastic wrap and let it rise for about 2 hours.

Turn the dough out onto a generously floured work surface, sprinkle the top with flour and roll out into a large rectangle that’s approximately 1/3-inch. Use a sharp knife or pizza wheel to cut the dough into 1 1/2-inch squares.

Fill a Dutch oven or deep fryer with 2 inches of oil. Heat oil over medium heat to 350°F. Using a heat-resistant spatula or shallow, heat resistant strainer, carefully drop beignets in the oil. Be careful not to crowd the beignets in the pan (no more than 2 to 3 beignets at a time). After about a minute the dough will begin to puff up, turn the beignets and fry until deep golden brown on both sides (about 1-2 minutes per side, use the color as your guide keeping a close eye on keeping the oil temperature as constant as possible). Remove doughnuts immediately from the pan using a heat resistant strainer or tongs. Set on paper towel lined baking racks to cool. Once cooled slightly, heavily dust with confectioner’s sugar and serve immediately.