In a stand mixer, combine warm evaporated milk, active dry yeast, granulated sugar, eggs, and salt. Mix until well-combined.

Gradually incorporate all-purpose flour until a rough dough forms, avoiding overworking it.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl and cover with a towel. Let it rise in a warm place until doubled in size (1-2 hours).

Turn out the risen dough, roll it to about 1/4-inch thickness, and cut into 2-inch squares.

Heat vegetable oil to 350°F and carefully drop in the dough squares, frying in small batches until golden brown (2-3 minutes).

Remove beignets using a slotted spoon and drain on paper towels.

Dust with powdered sugar before serving and enjoy while warm.