In a mixing bowl, combine 1 and ½ cups of warm water, ⅔ cup of granulated sugar, and 2 and ¼ teaspoons of active dry yeast. Stir gently and let sit for about 10 minutes until foamy.

In a stand mixer, beat 2 large room temperature eggs until well combined. Slowly add in 1 cup of evaporated milk and 2 and ½ teaspoons of pure vanilla extract.

Gradually incorporate 3 and ½ cups of bread flour, mixing until the batter is smooth.

Add the foamy yeast mixture to the dough, then add 5 tablespoons of unsalted butter.

Add the remaining 3 and ½ cups of bread flour and 1 and ½ teaspoons of salt, stirring until a soft dough forms.

Transfer the dough into a greased bowl, cover with a kitchen towel, and refrigerate for 2 to 24 hours.

On a lightly floured surface, roll out the dough to a thickness of ¼ inch and cut into 2.5-inch squares.

Heat 4 cups of peanut oil to 360°F in a heavy saucepan. Test the oil's readiness with a piece of dough.

Fry each square for about 1 minute on each side until golden brown, draining excess oil on paper towels.

Fill each beignet with 1 cup of creamy lemon curd using a piping bag.

Dust with 2 cups of confectioners’ sugar and top with fresh berries. Serve immediately.