New Orleans Beignets: Light & Airy French Quarter Treat

Ingredients

• 1 cup (240ml) Warm Water (105-115°F/40-46°C)
• 1/4 ounce (7g or 2 1/4 teaspoons) Active Dry Yeast
• 1/4 cup (50g) Granulated Sugar
• 1 teaspoon (6g) Salt
• 1 large Egg, lightly beaten
• 1/2 cup (120ml) Evaporated Milk
• 4 cups (500g) All-Purpose Flour, plus more for dusting
• 2 tablespoons (30g) Unsalted Butter, melted
• 4-6 cups Vegetable Oil or Canola Oil, for frying
• 1 cup (120g) Powdered Sugar, or more as needed