1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
6 1/2 cups flour
1/4 cup shortening
Vegetable oil, for deep-frying
-Mix water, sugar, and yeast in a large bowl and let sit for 12 minutes.
-In another bowl, beat the eggs, salt and evaporated milk together.
-Mix egg mixture into larger bowl with yeast mixture.
-Stir 3 cups of the flour into the egg and yeast mixture.
-Add shortening and continue to stir while adding the remaining flour.
-Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
-Spray a large bowl with nonstick spray. Put dough into the bowl and cover with a towel. Let rise at room temperature for at least 2 hours.
-Preheat vegetable oil in a deep frying pan to 370 degrees F.
(Tip: Use the count test to determine if the oil is hot enough. Drop a test beignet into the oil; if the beignet rises to the top of the oil within 8 seconds, the oil is ready.)
-Roll the dough out to about 1/4-inch thickness and cut into small squares. Use a pizza roller for straight lines.
-Deep-fry until they turn golden, flipping or basting to allow even cooking.
-After the beignets are fried, drain briefly on paper towels, then transfer to a tray and cover generously with sprinkled powdered sugar.