In a small bowl, mix together the flour, salt, and instant yeast
Heat the milk until scalding; should begin to steam but not boiling 180F
Combine the sugar and butter in large mixing bowl; pour the steaming milk over the top and stir until the butter melts and the sugar dissolves; allow the mixture to cool until lukewarm; below 115F to avoid killing any yeast
Add the egg to the milk mixture and whisk to combine; add the vanilla extract to the milk mixture and whisk to combine
Add the wet ingredients to the dry ingredients and mix to combine; place dough on a floured counter and knead until it’s soft and pliable, 3-5 minutes
Place the kneaded dough into a large, lightly oiled bowl; cover with plastic wrap and allow to rise for 1 hour until doubled in size
Pace the dough onto a floured surface and flour a rolling pin; roll out the dough into ¼ inch thickness; cut the dough into triangles using a pizza cutter
Place the dough pieces on a lightly oiled cookie sheet and cover with plastic wrap that is lightly oiled; allow dough to rise for 1 hour
Heat oil to 375F; add dough pieces in small batches to the oil using a slotted spoon; cook beignets for 1-2 minutes until golden brown then flip and cook for 1-2 minutes until golden brown; remove beignets and place on paper towel lined plate to drain and cool
Once cooled coat beignets with powdered sugar and serve warm
