Begin by dissolving the active dry yeast and sugar in warm water, ensuring the temperature is between 105-110°F. Let this mixture sit undisturbed for 5-10 minutes until frothy.

In a mixing bowl, whisk together the buttermilk, egg, and melted butter until well blended. Pour this mixture into the activated yeast.

Gradually add the all-purpose flour to the wet ingredients, carefully folding it in until a soft, slightly sticky dough forms.

Transfer the dough to a greased bowl, cover, and place in a warm area for about 1 hour or until doubled in size.

Once risen, gently punch it down and roll the dough out to about ½-inch thickness. Cut into 2-inch squares.

Heat oil in a deep fryer to 350°F. Maintain this temperature throughout the frying process.

Drop squares of dough into the hot oil, frying for 1-2 minutes on each side until golden brown. Drain on paper towels.

Prepare the glaze by combining powdered sugar, milk, and vanilla extract. Dip each warm beignet into the glaze, allowing excess to drip off.