Step 1

In a small bowl, combine the milk, 1 teaspoon of sugar, and yeast. Whisk together and let the yeast bloom for 10 minutes, or until the mixture is very foamy on top.

Step 2

Add the flour and remaining ¼ cup of sugar to the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture, egg, 2 tablespoons melted butter, vanilla, and salt. Mix on low speed until combined. Increase the speed to medium-low and mix until a smooth dough has formed, about 5 minutes. Stop and scrape the bottom and sides of the bowl as needed.

Step 3

Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let the dough rise in a warm spot (about 75F) until visibly puffed, 1 to 1½ hours. (The dough won’t quite double in size but should be about 50% larger.)

Step 4

Transfer the dough to a lightly floured surface. Stretch and roll the dough into a 6x8-inch rectangle. Cut the dough into three strips, lengthwise (2x8”), then into fourths, crosswise, creating twelve 2” squares.

Step 5

Preheat the air fryer to 375°F.

Step 6

Working in batches, spray the basket with nonstick cooking spray. Add 4 to 6 squares, leaving space between each, then brush evenly with some of the remaining 2 tablespoons of melted butter.

Step 7

Air fryer for 6 minutes or until puffed and golden brown. (Check them after 3 minutes and brush with more butter if they aren’t browning evenly.) Remove from the basket and immediately dust with powdered sugar. Continue cooking the remaining squares. These are best served hot, so I suggest serving each batch right out of the air fryer while making the next.