In a medium bowl, add the yeast, water and sugar. Whisk well and set aside for 10 minutes or until the mixture is frothy and foamy.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Turn the mixture on low, add the vanilla, salt and evaporated milk. Stir in the yeast mixture and mix until combined.Slowly add 4 cups flour and beat until smooth on medium low.

Mix in softened butter beating until well combined. Slowly add the remaining 3 cups flour continuing to beat until the dough is smooth and elastic, approximately 2-3 minutes. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.

Line a rimmed baking sheet with paper towels topped with a wire rack and set aside.

Heat about 4 inches of oil in a large pot to 360 degrees F (180 degrees C).

Remove the dough from the refrigerator and roll the dough out on floured surface to 1/4-inch thick. Using a pizza cutter, cut into 2 1/2-inch squares.

Fry beignets in batches until golden brown and puffed up. (If beignets sink and do not pop up, oil is not hot enough.) Using a slotted spoon, remove the beignets to the wire rack and drain on paper towels. Repeat with the remaining dough.

Dust with confectioners' sugar over the hot beignets. Serve immediately. Enjoy!