In a bowl, beat butter, sugar, salt, and cinnamon until crumbly.

Add 1/2 cup warm water and evaporated milk, mixing until smooth.

In a separate bowl, dissolve yeast in the remaining 2 tablespoons of warm water. Stir to combine with the milk mixture.

Beat in the egg until fully blended, creating a smooth batter.

Gradually add 2 cups of flour, stirring until well blended. Slowly incorporate enough of the remaining flour to form a soft, slightly sticky dough.

Transfer the dough to a greased bowl, turning once to coat. Cover and refrigerate for at least 4 hours or overnight.

Once chilled, let the dough come to room temperature before rolling it out on a floured surface into a 16x12-inch rectangle.

Using a knife or pizza cutter, cut the dough into 2-inch squares.

Heat oil in a deep skillet or fryer to 375°F. Fry beignets in small batches, about 1 minute per side, until golden brown.

Drain on paper towels and dust generously with confectioners' sugar.

Top with assorted fresh berries and whipped topping, if desired. Serve immediately.