Activate the Yeast: In a small bowl, combine the warm milk, 1 teaspoon of caster sugar, and the sachet of yeast. Give it a gentle stir and set it aside for 5-10 minutes. It should become frothy and bubbly on top, which tells you the yeast is active and ready to go. If it doesn’t froth, your yeast may be old or the milk too hot/cold, and you'll need to start again.

Combine the Dry Ingredients: While the yeast is activating, place the strong bread flour, the remaining 50g of caster sugar, and the salt into the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if making by hand). Whisk them together briefly to ensure everything is evenly distributed.

Mix the Dough: Create a well in the centre of your flour mixture. Pour in the activated yeast mixture, the lightly beaten egg, melted butter, vanilla extract, and vanilla bean paste. If using a stand mixer, mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, mix with a wooden spoon until it comes together, then turn out onto a lightly floured surface and knead for about 10 minutes.

First Prove: Lightly grease a large, clean bowl with a little oil. Form your dough into a smooth ball and place it inside. Cover the bowl with a clean tea towel or cling film. Let it rise in a warm, draught-free place for about 1 to 1.5 hours, or until it has doubled in size. I used to struggle with getting a good rise until I discovered this technique: I turn my oven on to its lowest setting for just 2 minutes, then turn it off and place the bowl inside with the door ajar. It creates the perfect warm environment.

Shape the Beignets: Once doubled, gently punch the air out of the dough and turn it out onto a lightly floured work surface. Roll it out into a rectangle about 1cm (just under ½ inch) thick. Using a sharp knife or a pizza cutter, trim the edges to make them straight, then cut the dough into 20-24 squares, roughly 5cm x 5cm each.

Second Prove: Place the cut squares onto a baking tray lined with parchment paper, leaving a little space between each one. Cover them lightly with a tea towel and let them rest for another 30-45 minutes. They will become slightly puffy, but won't double in size again. This short second rest is crucial for an airy texture.

Heat the Oil: While the beignets are having their final rest, pour the oil into a large, deep, heavy-bottomed saucepan or a deep-fat fryer. The oil should be at least 5cm (2 inches) deep. Heat the oil over a medium heat to 180°C (350°F). Use a cooking thermometer to monitor the temperature accurately. If you don't have one, a small cube of bread should turn golden brown in about 30 seconds.

Fry the Beignets: Carefully lower 3-4 beignets into the hot oil. What works best for me is using a spider or slotted spoon to avoid splashing. Don't overcrowd the pan, as this will drop the oil temperature and result in greasy beignets. Fry for 1-2 minutes per side, until they are puffed up and a beautiful golden brown. They cook very quickly!

Drain and Dust: Use your slotted spoon to remove the cooked beignets and place them on a wire rack lined with paper towels to drain any excess oil. While they are still warm, generously dust them with icing sugar using a fine-mesh sieve. Repeat the frying process in batches until all the dough is used.