In a large mixing bowl, combine flour, sugar, and yeast. Add evaporated milk, beaten eggs, and melted butter, along with a pinch of salt. Mix until a shaggy dough forms, about 3-5 minutes.

Transfer the dough to a floured surface and knead for about 8-12 minutes until soft and elastic. Alternatively, use a stand mixer with a dough hook on medium speed.

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

Once risen, punch the dough down and roll it out to 1/4-inch thickness before cutting it into squares, about 2-3 inches in size.

Heat the oil in a deep pot to 375°F (190°C). Fry the beignet squares for 2-3 minutes on each side until golden brown.

Remove the beignets with a slotted spoon, drain on paper towels, and dust generously with powdered sugar before serving.