In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm milk and let it foam for about 5 minutes. Then, add to the flour mixture, followed by beaten eggs and melted butter, stirring until a dough forms.

Transfer the dough onto a floured surface and knead for about 5 to 10 minutes until smooth and elastic. Add more flour if necessary to maintain a manageable texture.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled, about 1 to 2 hours.

Once the dough has risen, punch it down, roll it out to 1/4 inch thick, and cut into squares or rectangles.

Place the cut dough on a floured baking sheet, cover, and let them rise again for about 30 minutes.

Heat oil to 375°F in a pot or fryer. Fry the beignet pieces in batches for 2-3 minutes per side until golden brown.

Remove the beignets with a slotted spoon, drain on paper towels, and dust generously with powdered sugar.