Prepare the Dough

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder. This will be your dry mix.
2. Combine Wet Ingredients: In a separate bowl, beat the eggs, milk, vanilla extract, and melted butter together until smooth.
3. Make the Dough: Gradually add the wet ingredients to the dry ingredients, stirring as you go. Mix until a soft dough forms. It should be slightly sticky but manageable.
4. Knead the Dough: Lightly flour a clean surface and turn the dough out. Knead it for 2-3 minutes until it’s smooth and elastic.
5. Rest the Dough: Cover the dough with a clean towel or plastic wrap and let it rest for 10-15 minutes. This helps to relax the gluten and makes rolling it out easier.

Fry the Beignets

1. Heat the Oil: In a deep pot or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and rises to the surface, the oil is ready.
2. Roll the Dough: Once the dough has rested, roll it out on a lightly floured surface to about 1/2-inch thick. Use a sharp knife or pizza cutter to cut the dough into small squares or rectangles, depending on your preferred shape.
3. Fry the Beignets: Gently drop the dough squares into the hot oil, being careful not to overcrowd the pot. Fry them for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the beignets from the oil, and place them on a paper towel-lined plate to drain excess oil.
4. Cool Slightly: Let the beignets cool for just a minute or so—this gives them a chance to firm up slightly before coating them.

Coat the Beignets

1. Make the Coating: In a small bowl, whisk together powdered sugar, vanilla extract, and water. This creates a simple glaze to coat your beignets.
2. Coat the Beignets: While the beignets are still warm, toss them in the powdered sugar mixture, making sure they are evenly coated.