Baked Beignets

In a small bowl or measuring cup, warm the water to lukewarm (around 105-115°F or 40-46°C). You can test this by dipping your finger in; it should feel comfortably warm, not hot.

Sprinkle the active dry yeast over the warm water. Let it sit for about 5 minutes until it becomes foamy and bubbly, indicating the yeast is active.

In a large mixing bowl, whisk together the egg, vanilla extract, and salt.

Pour in the evaporated milk and the melted butter (ensure it's at room temperature, not hot). Whisk everything together until well combined.

Pour the activated yeast mixture into the bowl with the other wet ingredients. Whisk gently to combine.

Add about half of the all-purpose flour to the wet ingredients. Stir with a spatula or wooden spoon until just combined.

Gradually add the remaining flour, stirring until a shaggy dough forms. It will be quite sticky.

Turn the dough out onto a lightly floured surface. Knead by hand for about 5-7 minutes, or until the dough comes together and is smooth and slightly tacky. Don't overwork it; it should still be soft and pliable.

Lightly grease the mixing bowl with a little oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap.

Place the bowl in a warm, draft-free spot and let the dough rise for about 2 hours, or until it has doubled in size. The dough should feel light and airy.

Lightly flour your work surface and a rolling pin. Gently turn the risen dough out onto the floured surface.

Gently roll the dough out into a rectangle about 1/4-inch thick. Try to keep the thickness even.

Using a pizza cutter or a sharp knife, cut the dough into approximately 1-inch squares. You can use a ruler to ensure even sizing.

Carefully transfer the cut beignet squares onto a baking sheet lined with parchment paper, leaving a little space between each one for them to expand.

Loosely cover the beignets with plastic wrap and then place a clean kitchen towel over them. Let them rest and rise for another 30-45 minutes, or until they look puffy and have increased slightly in size.

Preheat your oven to 350°F (175°C).

Just before baking, lightly brush the tops of the beignets with a little milk. This will help them achieve a beautiful golden-brown color.

Bake for 12-15 minutes, or until the beignets are puffed up and golden brown. They should sound hollow when tapped lightly.

Remove the beignets from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

While the beignets are still warm, generously dust them with powdered sugar using a sieve or shaker. Make sure to get a good coating.

Serve the beignets warm, perhaps with a side of coffee or hot chocolate, for a delightful treat.