Activate the Yeast

In a bowl, whisk warm water, sugar, and yeast. Let sit 10 minutes until foamy and bubbly.

Mix Wet Ingredients

In a stand mixer, beat eggs until smooth. Add vanilla and evaporated milk. Mix well.

Add Flour

Beat in 3½ cups flour until smooth. With mixer on low, slowly pour in yeast mixture. Add butter and mix until incorporated.

Finish the Dough

Add remaining flour and salt. Mix until smooth and cohesive, about 2 minutes.

Chill

Cover tightly and refrigerate for at least 2 hours or up to 24 hours.

Prepare for Frying

Heat 4 inches of oil in a heavy pot to 360°F (182°C). Line a baking sheet with paper towels.

Roll and Cut

On a floured surface, roll dough to ¼-inch thickness. Cut into 2½-inch squares.

Fry

Fry in batches about 1 minute per side until puffed and golden brown. Transfer to paper towels.

Serve

Generously dust with confectioners’ sugar and serve immediately