Beignes

Method

Sift together flour, baking powder, salt, and caster sugar in a large bowl. In another bowl, whisk eggs with milk and vanilla extract until combined, then fold gently into the dry ingredients until a soft dough forms; do not overmix. Heat vegetable oil to 180°C in a deep heavy-bottomed pan or deep-fryer. Using two spoons or a piping bag, carefully drop walnut-sized portions of dough into the hot oil, frying in small batches to avoid overcrowding. Fry for about 2-3 minutes per side until golden brown and puffed, turning once halfway through cooking. Remove with a slotted spoon and drain on kitchen paper whilst still warm. Dust generously with icing sugar whilst warm and serve immediately.