Execution :

Beignet recipe, instructions:

1. Combine the Yeast, 110 degree F Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.

2. Mix on low speed, then add half of the flour until it starts to come together, then add the butter. When the butter is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. Turn the dough onto a floured surface. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth, elastic dough.

3. Place the dough into a large oiled bowl, cover and let rise.

4.After the dough has doubled in bulk (a few hours at least, but over night is fine too), punch it down and turn it onto a floured surface and roll out into a loose rectangle that is about 3/8"; thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2"; wide strips. Now cut into rectangular shapes by making diagonal cuts in the opposite direction at about 1 1/2". Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place.

5. When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 360 degrees. Place 3 or 4 beignets into the hot oil at a time. The beignets should float to the top almost immediately if the oil is the right temperature. Move the beignets around as they cook constantly turning them over until evenly golden brown on both sides. Drain on a paper towel lined plate. Serve the beignets hot topped with plenty of powdered sugar.