Preparation

• In a large bowl, combine warm water and 1 tablespoon of granulated sugar, then sprinkle active dry yeast over the top and let it sit for 5-10 minutes until foamy.
• To the foamy yeast mixture, stir in the remaining ½ cup of granulated sugar, the evaporated milk, and the lightly beaten egg.
• In a separate bowl, whisk together 6 cups of all-purpose flour and salt, then gradually add this mixture to the wet ingredients, mixing until a soft, shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, adding flour as needed.
• Lightly grease a large bowl, place the dough in it, turning once to coat, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
• After rising, gently punch down the dough, turn it onto a lightly floured surface, and roll it to about ¼-inch thick before cutting into 2-inch squares.
• In a large, heavy-bottomed pot, heat 3-4 inches of vegetable oil to 350°F (175°C), using a candy thermometer to monitor the temperature.
• Carefully drop 3-4 dough squares into the hot oil, frying for 1-2 minutes per side until golden brown and puffed, being careful not to overcrowd the pot.
• Using a slotted spoon or spider, transfer the fried beignets to a cooling rack lined with paper towels to drain excess oil.
• While still warm, liberally dust the beignets with powdered sugar and serve immediately.