Method

• Activate the Yeast: In a large bowl, combine the warm water and yeast. Let stand for 5-10 minutes, or until foamy.
  
  
• Combine Wet Ingredients: Stir in the 1/4 cup of sugar, salt, lightly beaten egg, evaporated milk, and melted butter into the yeast mixture.
  
  
• Add Flour: Gradually add the flour, one cup at a time, mixing well after each addition until a soft, slightly sticky dough forms.
  
  
• Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  
  
   
• First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours, or until doubled in size.
  
  
• Roll and Cut the Dough: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 1/4-inch thick rectangle. Using a sharp knife or pizza cutter, cut the dough into approximately 2-inch squares.
  
  
• Second Rise: Place the cut squares on a lightly floured baking sheet, making sure they are not touching. Cover loosely with plastic wrap and let rise in a warm place for another 30 minutes.
  
  
• Heat the Oil: While the beignets are rising for the second time, heat at least 3 inches of vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Use a deep-fry thermometer to ensure the oil temperature is accurate.
  
  
• Fry the Beignets: Carefully drop the beignet squares into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffed up.
  
  
• Drain and Sugar: Remove the fried beignets with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. While still warm, generously dust the beignets with powdered sugar.
  
  
• Serve Immediately: Beignets are best enjoyed hot and fresh, often accompanied by a cup of café au lait.