Beignets

Using a stand mixer fitted with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour and yeast in the bowl. Beat until smooth. Remove dough from bowl and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly-greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight. If you do not have a mixer, mix everything in a food processor or with a paddle attachment on a hand mixer (not the whisk attachments).

Remove the prepared dough from the refrigerator and roll out on a lightly-floured board to 1/2-inch thickness. Using a sharp knife, cut dough into approximately 3-inch squares, triangles, or circles (your choice); set aside.

In a deep fryer or large pot, heat 2 inches of vegetable oil to 360 F.

Slide the dough pieces slowly into the hot oil and fry the beignets no more than 3 at a time approximately 2 to 3 minutes or until they are puffed and golden brown on both sides; turning them in the oil with tongs once or twice to get them evenly brown. Remove the cooked beignets to a paper towel lined plate and repeat with the remaining batter.

While the beignets are still warm, sprinkle heavily with powdered sugar.

Serve while still warm.

Makes approximately 18 to 24 beignets.