Method

• 1.
  Combine yeast, sugar and 1/2 cup (125ml) tepid water in the bowl of a stand mixer, stirring to dissolve yeast. Stand for 10 minutes or until yeast mixture bubbles.
• 2.
  Add egg, condensed milk and a pinch of salt, and stir to combine. Add coconut oil, vanilla and half the flour, then, using the hook attachment, knead on low speed until combined. Add remaining flour and knead for 8 minutes or until smooth and elastic.

• 3.
  Transfer dough to a large oiled bowl, cover with plastic wrap and set aside in a warm place for 2 hours to prove. (The dough won’t double in size, but will increase slightly.)
• 4.
  Lightly dust 2 baking trays with flour. Place the dough onto a floured surface and roll out into a 1cm-thick slab. Cut dough into 5cm squares, re-rolling as necessary. Place on prepared trays and cover with a clean tea towel. Set aside for 30 minutes to rise slightly.
• 5.
  Fill a large saucepan or wok one-third full with sunflower oil and heat to 170°C (a cube of bread will turn golden in 50 seconds when hot enough).
• 6.
  Working in batches of 4-5, lightly pinch the edges of each square to create air pockets, then gently drop into oil and deep-fry, turning halfway, for about 5 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel.
• 7.
  Dust beignets generously with icing sugar and serve warm.