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1
Pour the warm water into a large bowl, sprinkle in the yeast, and add 2 teaspoons of the sugar.
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2
Stir until dissolved.
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3
Let sit and proof for 10 minutes.
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4
Add the remaining sugar, salt, egg, and evaporated milk.
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5
Gradually stir in 2 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended.
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6
Beat in the butter, then add the remaining flour.
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7
Beat it in with a spoon until it becomes too stiff to stir, and work in the rest with your hands.
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8
Put the dough into a greased bowl, cover with plastic wrap, and refrigerate overnight.
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9
Preheat the oven to 200F.
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10
On a lightly-floured board, roll the dough out to about 1/8 inch, and cut 2 1/2- by 3 1/2-inch pieces with a sharp knife.
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11
Heat the vegetable oil in a 5 1/2-quart Dutch oven to 360F.
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12
When it reaches the desired temperature, turn the heat down slightly.
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13
Fry the beignets in batches of 4, turning them over a few times until they puff up and are golden brown on both sides (about 2-3 minutes per batch).
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14
Remove with a slotted spoon to layers of paper towels, then transfer to your preheated oven until all the beignets are finished.
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15
Sprinkle generously with powdered sugar, and serve on a platter or on dessert plates.
