In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 cup of sugar, 2 teaspoons of active dry yeast, and 1/2 teaspoon of salt.

In a separate bowl, whisk together 1 cup of evaporated milk, 2 eggs, and 1/4 cup of melted unsalted butter.

Gradually mix the wet ingredients into the dry ingredients until a rough dough forms, ensuring everything is incorporated well.

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl and cover it. Let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once risen, punch down the dough, turn it out onto a floured surface, and roll the dough out to a thickness of about 1/4 inch.

Cut the dough into squares, approximately 2-3 inches in size.

In a deep pot, heat enough neutral oil to 350°F (175°C).

Carefully place several dough squares in the hot oil and fry for about 2-3 minutes on each side until golden brown.

Remove the beignets and place them on a plate lined with paper towels to drain excess oil. Dust with powdered sugar while warm.