To make the beignet dough, start by mixing ½ cup + 2 tbsp (130 ml) of warm whole milk, 2 tsp (6 g) of active dry yeast, and 1 tsp of granulated sugar in a stand mixer bowl. Allow this mixture to sit for 10-15 minutes until it becomes foamy, indicating that the yeast is active.

Next, add 1 egg, 1 egg yolk, 1 tsp of vanilla extract, 2 ½ cups (300 g) of all-purpose flour, ¼ cup (47 g) of granulated sugar, and ¾ tsp (5 g) of sea salt to the yeast mixture, excluding the butter for now.

Attach the dough hook to the stand mixer and knead the mixture on low speed for 15 minutes. The dough will be quite sticky at this stage.

Incorporate the slightly under ¼ cup or 3 ½ tbsp (50 g) of unsalted butter, cut into pieces, and continue kneading for an additional 10 minutes until the dough is less sticky.

Transfer the dough to a clean, lightly oiled bowl and cover it with plastic wrap. Allow it to proof in a warm area (around 79°F or 26°C) for about 2 hours and 30 minutes, or until it has doubled in size.

Once the dough has risen, prepare a large sheet of parchment paper by lightly flouring it to prevent sticking. Roll out the dough into a square or rectangular shape, depending on your preference.

Cut the rolled dough into 12 squares, ensuring to separate each piece. Cut the parchment paper into squares slightly larger than the dough pieces to allow for expansion.

Place the beignets on a tray and cover them with plastic wrap. Let them proof for another hour until they become puffy.

While the beignets are proofing, begin preheating the oil. In a large pan, heat 6 ½ cups (1.5 L) of sunflower oil slowly until it reaches approximately 374°F (190°C).

Fry the beignets in batches, ideally 2 at a time, to maintain control over the oil temperature, which should stay between 347°F (175°C) and 374°F (190°C). Each side should fry for about 2 minutes until they are golden brown and reach an internal temperature of 190°F (88°C).

Use a slotted spoon to remove the beignets and place them on a cooling rack with a tray underneath to catch excess oil. Continue frying until all beignets are cooked.

To serve, drizzle 4 tbsp of honey over the beignets and dust them with ½ cup (60 g) of powdered sugar using a sieve. Enjoy them warm for the best experience.