1. Add the 2 tablespoons of water to a small bowl. Sprinkle the yeast on top and set aside.
2. In the bowl of a stand mixer, beat the butter, sugar, salt and cinnamon until crumbly. Add in the remaining ½ cup of water and the evaporated milk.
3. Pour in the yeast mixture and add the egg, mixing until combined. Switch to a dough hook and slowly add in the flour, ½ cup at a time, until a slightly sticky dough forms that pulls away from the bowl.
4. Turn the dough out onto a floured surface and knead for 1-2 minutes, just until the dough fully comes together.
5. Grease a bowl with butter or oil and place the dough inside. Toss once to coat and then cover and refrigerate for at least 4 hours but up to 3 days.
6. Remove the dough from the refrigerator and allow it to come up to room temperature, at least one hour.
7. Roll out the dough on a lightly floured surface into a 16x12 inch rectangle. Using a sharp knife or a pizza cutter, cut the dough into 2 inch squares.
8. Heat oil in a deep skillet or pan until it reaches 375 degrees. Carefully drop pieces of the dough into the oil, cooking for 1-2 minutes on each side or until nicely golden. Only add 8-12 pieces of dough at a time (depending on the size of your pan) so they don’t stick together.
9. Transfer to a paper towel lined plate to absorb excess grease and dust with powdered sugar. Repeat with remaining dough until all is fried.
10. Arrange beignets on a platter, accompanied with the strawberries and blackberries and whipped cream on the side. Serve immediately.