In a small bowl, combine 1 cup of warm water with 2 ¼ teaspoons of active dry yeast and a pinch of sugar. Let sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together the foamy yeast mixture, ¼ cup of granulated sugar, 1 teaspoon of salt, 2 lightly beaten eggs, ½ cup of evaporated milk, ¼ cup of melted unsalted butter, and 1 teaspoon of vanilla extract.

Slowly incorporate 4 cups of all-purpose flour into the wet mixture, one cup at a time, stirring well after each addition.

Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover, and let it rise in a warm area for about 2 hours, or until doubled in size.

Gently punch down the dough to deflate it.

Tightly wrap the deflated dough in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Heat vegetable oil in a deep pot to 350-375°F.

Remove the chilled dough from the refrigerator and roll it out to about ¼-inch thickness.

Cut the rolled dough into squares or rectangles, about 2 inches wide.

Carefully drop the cut beignets into the hot oil, frying in batches for 2-3 minutes on each side until golden brown.

Transfer the fried beignets to a wire rack lined with paper towels to drain and cool slightly.

While warm, sprinkle powdered sugar over the beignets for a sweet finish.

Serve immediately for the best experience.