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 180º 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.