Warm the milk to 110 degrees F and stir in the yeast along with a pinch of sugar. Let it sit for 5 minutes until it becomes foamy to activate the yeast.

Add the remaining sugar, beaten eggs, vanilla extract, melted butter, and salt to the yeast mixture. Stir until all ingredients are combined.

Gradually add the flour, one cup at a time, stirring after each addition until you form a soft, slightly sticky dough that pulls away from the bowl.

Place the dough in a greased bowl. Cover it with a damp towel and let it rise in a warm spot for 1 hour, or until it doubles in size.

Once the dough has risen, punch it down and roll it out on a floured surface to about half an inch thickness.

Cut the dough into 3-inch squares, making about 20 squares in total. Let the squares rest for 15 minutes.

Heat oil in a deep pot to 360 degrees F.

Fry 3 to 4 beignets at a time for about 2 minutes on each side until they are golden brown and puffed up, flipping them once.

Remove the fried beignets with a slotted spoon and drain them on paper towels.

Dust the warm beignets generously with powdered sugar and serve immediately.