In a small bowl, combine butter and sugar.
Pour boiling water over the top of the butter and sugar mixture and stir until butter dissolves.
Mix in molasses.
Stir in evaporated milk and set aside to cool.
While mixture is cooling, combine flour, yeast, ginger, cinnamon, allspice, cloves, and nutmeg in the bowl of an electric mixer,
When milk mixture has cooled to lukewarm, beat in egg.
Pour over flour mixture and knead until dough is smooth, about 4-5 minutes.
Place dough in a covered container that has been sprayed with cooking spray and refrigerate overnight.
The next morning, combine powdered sugar and gingerbread spice. Set aside.
Pour 2-3 inches of oil in a Dutch oven or deep cast iron skillet, and heat oil to 360 degrees.
While oil is heating, roll out dough to 1/4" on a floured surface.
Cut out shapes, brushing off excess flour and re-rolling scraps as necessary.
Place beignets in hot oil, not more than 2 or 3 at a time.
When beignets float to top, turn over and brown on other side, 1-2 minutes.
Drain thoroughly and coat with spiced powdered sugar mixture.