1/4 cup room temperature water sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.

Combine the butter sugar, and salt in a large bowl. Pour the boiling water over the butter mixture and then stir in the evaporated milk and vanilla. Wait for the mixture to cool down to touch

Then add the yeast and water mixture and beaten egg to that mixture.

Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 1 hour.

Working with a ¼ portion of the dough at a time, roll out the dough 1/8-inch thick. Use flour as need as you roll this out. Cut the rolled out dough into strips 2 inches wide, then cut again in the opposite direction and at an angle, making triangle shapes.

Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).

Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown on both sides, 3 to 5 minutes. (Do a test on one or two to adjust the heat and time). Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them

Place in a bowl and use a sifter to dust the beignets with powdered sugar.