In a bowl, combine yeast, sugar, and warm water, giving it a gentle stir to ensure everything is well mixed.
Place the mixture in the refrigerator for approximately ten minutes, or until it becomes bubbly and foamy—a sign that the yeast is actively working its magic.
Using an electric mixer fitted with the paddle attachment, beat the eggs until smooth in a separate bowl.
Add the evaporated milk and vanilla to the eggs.
Continue to mix well, until all of the ingredients are fully incorporated.
Gradually blend in 3 and ½ cups of flour, ensuring a smooth consistency.
Reduce the mixer's speed to low and whip the mixture until it becomes smooth.
While the mixer is still running, gradually add the butter until fully incorporated.
Lastly, incorporate kosher salt and the remaining three and a half cups of flour.
*It should take roughly three minutes of mixing to achieve a smooth and cohesive dough.
Transfer the dough to a bowl, tightly cover it with plastic wrap, and refrigerate for at least two hours, or up to twenty-four hours, allowing the flavors to develop.
Prepare a baking sheet by lining it with three layers of paper towels and setting it aside.
In a large enameled cast-iron pan, heat four inches of oil to 360F.
Retrieve the chilled dough from the refrigerator and roll it out on a lightly dusted surface, creating a ¼” thick rectangle.
Cut the dough into 2.5” squares.
Carefully fry the dough in batches for approximately one minute, or until each beignet puffs up and turns a beautiful golden-brown color.
Use a slotted spoon to transfer the cooked beignets to the prepared baking sheet.
Repeat this process with the remaining dough, frying it to perfection.
Once the beignets are ready, it's time to dust them generously with powdered sugar and enjoy them immediately while they are still warm!