In a small bowl, combine the warm milk and 1 tablespoon of granulated sugar. Sprinkle the yeast over the top and let it sit for about 5 to 10 minutes. You want it to become frothy, signaling that your yeast is alive and ready to work its magic.

In a large mixing bowl, combine the flour, remaining 2 tablespoons of granulated sugar, and kosher salt. Mix well to combine. In a separate bowl, whisk together the beaten egg, melted butter, and the frothy yeast mixture when ready. Pour the wet ingredients into the dry ingredients. Mix until a sticky dough forms.

Turn the dough out onto a lightly floured surface. Knead it gently for about 5-7 minutes until it becomes smooth. If it's too sticky, feel free to dust a tiny bit more flour.

Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size. This is the time to clean up your workspace or maybe start planning a family brunch around your delicious beignets.

Once risen, punch down the dough to release the air. On a floured surface, roll it out to about ½ inch thick. Using a sharp knife or pizza cutter, cut the dough into squares or rectangles.

In a deep pot or pan, heat the vegetable oil to about 350°F (175°C). A good rule of thumb? If a small piece of dough dropped into the oil sizzles, it's ready to go.

Carefully place a few pieces of dough in the hot oil. Fry them for about 2-3 minutes on each side or until they are golden brown. Keep an eye on them; they'll puff up and the color will deepen quite quickly!

Use a slotted spoon to remove the beignets from the oil, placing them on paper towels to drain the excess oil. Once they’re cool enough to handle, dust them generously with confectioners’ sugar.