In a large bowl or stand mixer, whisk warm milk, 2 tablespoons of sugar, and yeast. Let sit for 5 minutes until foamy.

Stir in remaining sugar, egg, melted butter, vanilla, and salt.

Gradually mix in flour—with dough hook if using mixer—until a soft, sticky dough forms, adding extra flour if needed; knead 3–5 minutes until elastic and pulling from bowl sides.

Cover bowl and let dough rise until doubled, at least 2 hours (or refrigerate overnight).

Heat 2–3 inches of oil in a heavy pot or Dutch oven to 350 °F (175 °C). Use a thermometer for accuracy.

Turn out dough onto lightly floured surface. Roll to about 1/3–1/2 inch thickness. Cut into 2–2½‑inch squares.

Fry beignet squares in batches, 2–4 minutes per side, until golden and puffed. Remove with slotted spoon and drain on paper towels.

While still warm, optionally drizzle each beignet with honey, then dust generously with powdered sugar using a sifter. For extra snowy effect, dust again when cool.

Serve immediately—beignets are best fresh and lose their lightness if left too long.