1. 1. Activate the yeast: Pour warm water into a large bowl, sprinkle sugar and yeast, stir gently, let sit 5-10 minutes until foamy.

2. 2. Mix wet ingredients: Add evaporated milk, beaten egg, and salt to yeast mixture; whisk until combined.

3. 3. Add flour gradually: Add flour one cup at a time, mixing with a spoon or dough hook until a soft, slightly sticky ball forms (may not need all 7 cups).

4. 4. Knead the dough: Turn onto a floured surface, knead 5-7 minutes until smooth and elastic (or use stand mixer 5 minutes).

5. 5. First rise: Lightly grease a bowl, place dough inside, turn to coat, cover with plastic wrap or towel, let rise in warm place 1-1.5 hours until doubled.

6. 6. Roll out dough: Punch down dough, transfer to floured surface, roll into a rectangle about ¼ inch thick.

7. 7. Cut beignets: Cut into 2-inch squares using a sharp knife or pizza cutter (about 30-40 squares).

8. 8. Heat oil: Pour oil into a deep pot (3-4 inches deep), heat to 350-360°F.

9. 9. Fry beignets: Drop 3-4 squares into oil; fry 1-2 minutes per side until puffed and golden brown.

10. 10. Drain and dust: Remove with slotted spoon, drain on paper towels, generously dust with powdered sugar while warm.

11. 11. Serve immediately.