Step 1

Heat the butter in a small saucepan over medium heat. As the butter melts, whisk it frequently. Cook for about 3 minutes or until the butter turns a light amber color and has a nutty aroma. Watch it closely, it can go from brown to burnt rather quickly.

Step 2

Remove from heat, transfer 3 tablespoons to a small glass bowl then transfer the remaining brown butter to a second small glass bowl. Let cool to room temperature.

Step 3

In a small bowl, stir together the warm water, sugar, and yeast. Let sit for about 5 minutes, until the yeast is dissolved and foamy.

Step 4

In a large bowl, add the flour and salt. Stir with a whisk to combine. In a medium bowl, add the egg, vanilla paste, 1/2 cup milk, and the 3 tablespoons of cooled browned butter. Whisk to combine and add to the flour mixture. Add the yeast mixture and stir with a silicone spatula until a soft, sticky dough forms. (The dough should pull away from the sides of the bowl but feel tacky with touched lightly with your finger.)

Step 5

With well-floured hands, shape the dough into a ball and place it in a lightly oil bowl. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours.

Step 6

Turn the dough out onto a lightly flour surface and roll it into a 1/4-inch thick rectangle. Use a pizza cutter or pastry wheel to slice the dough into 1 1/2 inch thick square. Place the squares 1 inch apart on a baking sheet lined with parchment paper. Cover with a lint free towel and let rise for 45 minutes.

Step 7

Meanwhile, preheat the oven to 350°F.

Step 8

Brush the tops of each square with remaining 2 tablespoons milk and bake for 12-15 minutes or until golden brown. While the beignets are still warm, drizzle the tops with the orange brown butter glaze.

Step 9

If the remaining brown butter has begun to solidify, warm it in the microwave for 15 seconds.

Step 10

In a medium bowl, whisk the brown butter, confectioner's sugar, orange zest, and orange juice until smooth.