Nola's Classic Beignets

Step 1 -In a medium bowl, add the evaporated milk, the water, the yeast, and 1 tablespoon of the granulated sugar and whisk to combine.

Step 2 -Let the yeast mixture sit until it is foamy, about 5-10 minutes.

Step 3 -In the bowl of a stand mixer fitted with the dough hook attachment, add 3 1/2 cups of the flour, the salt, and the remaining granulated sugar and mix to combine.

Step 4 -Add the yeast mixture and the beaten egg to the flour mixture and beat on low speed until a mass forms and it starts to release from the sides of the bowl, about 1 minute.

Step 5 -Beat the dough on medium-low speed until it is smooth, about 6-8 minutes.

Step 6 -Add the butter to the dough and beat until it is incorporated, about 1 minute.

Step 7 -Lightly coat a large bowl with cooking spray.

Step 8 -Place the dough in the prepared bowl, then turn to coat both sides.

Step 9 -Cover the bowl with a kitchen towel or plastic wrap, then place it in a warm place to rise until it has doubled in size, 1 hour 30 minutes-2 hours.

Step 10 -In a large Dutch oven over medium-high, heat the oil to 360 degrees F.

Step 11 -While the oil is heating, use the extra flour to dust a work surface.

Step 12 -Place the risen dough on the prepared work surface and roll it into a 15-inch-wide square, about 1/4-inch-thick. Use a pizza cutter to cut it into 36 squares.

Step 13 -Working in batches, add 4-5 of the dough squares to the hot oil, and cook, adjusting the temperature as needed to keep it at 360 degrees F, until they are puffed, about 1 minute. Cover the remaining dough with plastic wrap while you fry the beignets.

Step 14 -Flip the beignets and cook until they are golden-brown on all sides, about 1 minute.

Step 15 -Transfer the beignets to a wire rack and let them cool slightly.

Step 16 -Spoon the powdered sugar into a medium mesh strainer and generously dust the beignets. Repeat the cooking, cooling, and dusting process with the remaining dough squares.

Step 17 -Serve.