In the bowl of the stand mixer, add the flour, sugar, vanilla sugar, salt, eggs, cold melted butter, baker's yeast dissolved in a little milk, and the remaining milk. Be careful not to let the yeast come into direct contact with the salt.

Knead everything at speed 2, which is relatively low, for 3 minutes.

Then continue kneading at medium speed (4) for 5 minutes. The dough becomes smooth and comes away from the sides of the bowl. The dough is supple and malleable.

Cover the bowl with cling film, then with a towel and let it double in volume.

Once the dough has risen, roll it out on a floured work surface. The thickness of the dough should be 7 mm to 1 cm ( 0.4 inches) don't roll it out too thin.

Cut the beignets to the size you want. I wanted medium-sized doughnuts, so I used a 7 cm ( 2.8 inches ) cutter.

Place them on a baking sheet lined with parchment paper, cover with a towel, and let them rise for 30 to 40 minutes.

Heat a deep fryer, and once the oil is hot, carefully drop in the beignets. Immediately lower the heat. I only fry four at a time to control the browning and ensure they have enough space to float.

Don't cook them on high heat or they will brown too much and remain raw inside.

Drain the beignets and place them on paper towels.

Coat them in granulated sugar while they are still hot. You can fill them using a syringe. Place granulated sugar in a freezer bag and add a few beignets. Shake, and there you have it, the doughnuts are ready to be enjoyed.

These sugar beignets are delicious, spongy and easy to make, I hope you'll like them.