In a medium bowl, whisk together the warm water, granulated sugar, and active dry yeast. Let this mixture rest for about 10 minutes, or until it becomes foamy.

In a stand mixer, beat the eggs until smooth. Add the evaporated milk and pure vanilla extract, blending well. Gradually mix in 3 and 1/2 cups of bread flour, followed by the foamy yeast mixture.

Next, add the room temperature unsalted butter, remaining flour, lemon zest, and salt to the mixer. Beat the mixture on medium speed for about 2 minutes until it forms a cohesive dough.

Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.

When ready to cook, heat the peanut oil in a large, deep pan over medium heat until it reaches 360°F. Roll the chilled dough out to a thickness of about 1/4 inch and cut into 2 and 1/2-inch squares.

Carefully place the cut squares of dough into the hot oil in batches to avoid overcrowding. Fry each beignet for about 1 minute on each side or until golden brown.

Allow the fried beignets to cool slightly before filling. Fit a piping bag with lemon curd and gently pipe the filling into each beignet.

Dust the filled Lemon Beignets with confectioners’ sugar and top each beignet with fresh blueberries, raspberries, and blackberries. Serve at once.