• The ingredients can either be combined by hand or by using your stand mixer with the paddle attachment set to a low or medium-low speed. For this recipe I used a stand mixer.

Make the dough

• Whisk together the flour, sugar, baking powder, and salt in a large bowl or the bowl of a stand mixer.
• Add the milk, vanilla extract, and eggs. Mix until combined.
• Add the softened butter and mix until a soft dough forms. The dough should be soft but manageable. If mixing by hand and the dough feels very sticky, add a little extra flour as needed.
• Turn the dough onto a lightly floured surface and gently shape it into a smooth ball. If the dough is difficult to handle, refrigerate the dough ball for about 30 minutes before rolling.

Roll and cut

• Press or roll the dough into a rough rectangle about ¼ inch (5 mm) thick, approximately 9 inches (23 cm) wide and 10 inches (25 cm) long.
• Cut the dough into squares using a pizza cutter or sharp knife. I cut mine into 1-inch (2.5 cm) squares, which makes about 50 mini beignets. (see note 2)

Fry

• Pour enough oil into a deep saucepan to allow the beignets to float freely. Heat the oil to 350°F–360°F (175°C–180°C). If you do not have a thermometer, drop a small piece of dough into the oil. It should sizzle immediately and rise to the surface within a few seconds.
• Fry the beignets in small batches so you do not overcrowd the pan. Cook until puffed and golden, about 1 to 1½ minutes per side. (See note 3)
• Transfer to paper towels to drain, then dust with powdered sugar.

See the post above for step-by-step photos, video, and recipe tips