Activate the yeast

• Combine the warm water, a spoonful of the sugar and the yeast in a bowl.
• Let it sit until foamy.

Make the dough

• Whisk the flour and salt together in a large bowl.
• Add the yeast mixture, evaporated milk, remaining sugar, egg, oil and vanilla.
• Mix into a soft, slightly sticky dough.

Knead and let rise

• Knead the dough on a floured surface until smooth and elastic.
• Cover and let rise in a warm spot until doubled in size.

Shape the beignets

• Roll the dough out to about 1 cm thick on a floured surface.
• Cut into squares or rectangles with a knife or kitchen scissors.

Fry the beignets

• Heat the oil in a pot to about 175 °C.
• Fry the beignets in batches until puffed and golden, turning once.

Dust and serve

• Drain the beignets on a cooling rack.
• Dust generously with powdered sugar and serve warm.