Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the lukewarm water, caster sugar, and yeast. Give it a gentle stir and leave it to sit for 5-10 minutes. The mixture should become frothy and bubbly on top, which tells you the yeast is active.

Mix the Dough: To the yeast mixture, add the room temperature evaporated milk, beaten egg, vanilla extract, and melted butter. Whisk to combine. Fit your stand mixer with the dough hook attachment. Add the strong bread flour and salt to the bowl.

Knead the Dough: Mix on a low speed until the ingredients come together, then increase the speed to medium and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If mixing by hand, turn the shaggy dough out onto a floured surface and knead for about 10-12 minutes until smooth.

First Rise: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning it once to coat. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place to rise for at least 1.5 to 2 hours, or until it has doubled in size.

Shape the Beignets: Once risen, gently punch down the dough and turn it out onto a lightly floured work surface. Roll it out into a rectangle about 1cm (just under ½ inch) thick. Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares. You should get between 24 and 30 pieces.

Second Rise: Place the cut squares onto a floured baking tray, leaving a little space between them. Cover lightly with a tea towel and let them rest for another 20-30 minutes. They will puff up slightly. What works best for me is not skipping this second rise; it gives them an extra bit of lift.

Heat the Oil: While the beignets are having their second rise, pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over a medium-high heat until it reaches 180°C (350°F). Use a cooking thermometer for accuracy – this is crucial for preventing greasy beignets.

Fry the Beignets: Carefully place 3-4 dough squares into the hot oil at a time, being careful not to overcrowd the pot. They should puff up almost instantly. Fry for 1-2 minutes on each side, until they are a beautiful golden brown.

Drain and Dust: Use a slotted spoon to remove the beignets from the oil and place them on a wire rack lined with paper towels to drain any excess oil. While they are still warm, dust them very generously with icing sugar. A sieve works wonderfully for this. Serve immediately.