French Beignets

Instructions

1. Prepare the yeast mixture
   In a large bowl, dissolve the yeast in the warm water. Add 1 tablespoon of the sugar and let it sit for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Mix the dough
   Add the remaining sugar, salt, eggs, evaporated milk, and vanilla extract to the yeast mixture. Mix well. Gradually stir in 4 cups of flour and beat until smooth. Add the melted butter and continue to mix. Add the remaining 3 cups of flour gradually, mixing until a soft, slightly sticky dough forms.
3. Let the dough rise
   Cover the bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free area. Let the dough rise until doubled in size, about 1 to 1.5 hours. After rising, punch down the dough to release air bubbles.
4. Roll and cut the dough
   Turn the dough out onto a floured surface. Roll the dough into a large rectangle approximately 1/4 inch thick. Using a sharp knife or pizza cutter, cut the dough into 2-inch squares.
5. Heat the oil
   In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer to monitor the temperature. Maintain this temperature throughout the frying process.
6. Fry the beignets
   Carefully drop 3-4 dough squares into the hot oil, being careful not to overcrowd the pot. Fry until golden brown on both sides, about 2-3 minutes total, turning once. Remove with a slotted spoon and drain on paper towels.
7. Dust with powdered sugar
   While the beignets are still warm, generously dust them with powdered sugar on both sides. For the authentic experience, use a sifter or fine-mesh strainer to create a thick, even coating of sugar.
8. Serve immediately
   Arrange the beignets on a serving plate and serve immediately while still warm. They are best enjoyed fresh with a cup of coffee or hot chocolate.