Mix water, sugar and yeast in mixer bowl
Leave until the yeast activates, about 10 min
Add flour, egg, butter and evaporate milk to bowl
Beat with dough hook until smooth (Kitchen Aid setting 2 for 5-6 min)
Shape into ball
Place in oiled bowl
Refrigerate for 3-4 hours or overnight (or up to a week; just punch down the dough when necessary)
Remove dough from fridge
Roll out dough on a lightly floured board to about 12mm (1/2 inch)
Cut dough into 75mm squares, or triangles or circles
Set aside (dough can be frozen at this point)
Vegetable oil for deep frying. About 50mm deep. Heated to 180ยบ C
Cook 2-3 beignets at a time
Slide each dough pieces into oil to avoid splattering
Cook until they are puffed and golden brown on both sides, turning when necessary (2-3 min)
Beignets will float to top of oil when they start to puff
Remove from oil and drain on paper towels
While donuts are still warm sprinkle with icing sugar on all sides.