Classic New Orleans Beignets

In a large mixing bowl, combine 1 cup of warm water, 1/4 cup of granulated sugar, and 1 packet of active dry yeast.

Allow the mixture to sit for about 5 minutes until it becomes frothy. In a separate bowl, whisk together 2 large eggs and 1/2 cup of evaporated milk.

Add the egg mixture to the yeast mixture and stir to combine. Gradually add 4 cups of all-purpose flour and 1/2 teaspoon of salt to the wet ingredients, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Once the dough has risen, roll it out on a floured surface to about 1/4 inch thick. Cut the dough into squares, approximately 2 inches by 2 inches.

Heat 3 inches of vegetable oil in a deep fryer or large pot to 350°F. Carefully drop the dough squares into the hot oil, frying them in batches for about 2-3 minutes on each side until they are golden brown.

Use a slotted spoon to remove the beignets from the oil and drain them on paper towels. While they are still warm, dust the beignets generously with powdered sugar before serving.