YELLOW DOUGHNUT AND VERMICELLI-BEIGNET JAUNE JAUNE AUX VERMICELLES

Soak vermicelli noodles in warm water until softened, about 10 minutes.

Drain and chop the softened noodles into small pieces.

In a bowl, combine warm water and yeast; let sit until foamy, about 5 minutes.

In a separate bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg.

In another bowl, beat eggs and mix in milk and vanilla extract.

Add the yeast mixture and egg mixture to the dry ingredients; mix until combined.

Fold in the chopped vermicelli noodles and melted butter until evenly distributed.

Cover the dough with a cloth and let rise in a warm place until doubled in size, about 1 hour.

Heat cooking oil in a deep pan to 350°F (175°C).

Scoop spoonfuls of dough into the hot oil, frying until golden brown, about 3-4 minutes per side.

Remove beignets and drain on paper towels.

Dust with powdered sugar before serving.

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