Bloom the yeast: In a medium bowl, whisk the warm milk and sugar. Sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old or the milk too hot or too cool.

Mix the wet ingredients: Stir in the beaten egg, melted butter, and vanilla. Whisk to combine.

Form the dough: In a large bowl, combine 2 1/4 cups flour and the salt. Make a well and pour in the yeast mixture. Stir with a spatula until a shaggy dough forms. If very sticky, add flour 1 tablespoon at a time until the dough is soft but manageable.

Knead: Turn the dough onto a lightly floured surface. Knead for 5–7 minutes until smooth and elastic. It should spring back slightly when pressed. Avoid adding too much flour—keep it just tacky, not sticky.

First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

Roll and cut: Punch down the dough and roll it to about 1/4 inch thick. Use a knife or pizza cutter to cut roughly 2-inch squares. Aim for even thickness so they puff evenly.

Second rise: Transfer squares to a parchment-lined sheet, cover loosely with a clean towel, and let rise 20–30 minutes. They should look slightly puffy.

Preheat the air fryer: Heat your air fryer to 350°F. Lightly spray the basket with neutral oil or brush with melted butter to prevent sticking.

Air fry in batches: Arrange the dough squares in a single layer with space between them. Lightly mist the tops with oil or brush with melted butter. Air fry for 4–6 minutes, flipping halfway, until golden and puffed. Time varies by air fryer; keep an eye on the first batch.

Dust with sugar: While warm, place beignets in a bowl and shower generously with powdered sugar. Toss gently to coat, or sift sugar over them on a rack.

Serve: Enjoy immediately while warm and tender. Add more powdered sugar at the table for the full café experience.