Sprinkle the dry active yeast on top of a small bowl with the warm milk and 1 teaspoon of flour or sugar. Stir and let sit 5 minutes. After bubbles appear on the top, you know your yeast is active. The warm milk and sugar 'proved' the yeast was active.
1 cup milk, 2½ teaspoon active yeast
Transfer the milk & yeast mixture to a large bowl. Add the remaining sugar, eggs, vanilla, salt, and melted butter. Add in half the flour to the wet ingredients and combine well.
¾ cup sugar, 1 large egg, 1½ teaspoon vanilla extract, ¼ teaspoon salt, ¼ cup butter, 2¾ cup flour
Add the second half of the flour and mix until you have a sticky dough. Scrape the sides and mix well.
Knead the dough on a floured surface for 5 minutes, until it has a smooth textured surface. Place back in the bowl and cover with plastic wrap. Let proof until doubled, about 2 hours.
Roll the dough out on a lightly floured surface to about ½ inch thick. Cut into 2 inch squares or use a Mickey Mouse cookie cutter.
Heat up the oil to 350 to 360 F. Use a thermometer if not using an electric fryer that has temperature settings.
4 cups vegetable oil
After the vegetable oil reaches that 350 - 360 F temp, add a few of the squares or Mickey cut out dough to the hot oil. Deep fry for about 2 minutes on each side. The dough will rise to the surface and puff up. Don't over brown.
Allow the beignets to cool on some paper towels, about 5 minutes. Then, dust with a sieve full of powdered sugar. Serve!
1 cup powdered sugar