Measure your ingredient accurately especially the flour, scoop the flour into the measuring cup, and level, or use a kitchen scale.
In a medium bowl, add warm water, yeast, 1 tablespoon of sugar, and mix. Cover it and set it aside to activate the yeast.
In another bowl, combine all the dry ingredients and stir together. Set aside.
After 5 minutes, add the flour mixture and vanilla to the yeast mixture. Mix with a whisk or hand into a smooth dough. You can also use a stand mixer with a paddle attachment until well mixed.
Cover the dough and allow the dough to proof and double in size in about 60 – 90 minutes.
In a large pan, add the vegetable oil to about 4 inches high and place on medium heat to preheat oil. Using your finger, two tablespoons or ice cream scoop, drop the batter a tablespoon at a time into the hot oil until you have enough batter in the oil. Cook each side for about 5 minutes until it is golden brown all around. Cook the bofrot in batches while turning regularly with chopsticks or a wooden dowel.
When they are ready, remove them from the oil and place them on a paper towel to absorb excess oil from the bofrot.
Cool slightly, serve and enjoy.