Beignets (New Orleans Doughnuts)

1 pk Dry yeast
1/2 c Sugar
2 x Eggs
7 c Flour
1 1/2 c Warm water
1 t Salt
1 c Undiluted evaporated milk
1/4 c Soft shortening
1 x Oil for frying
1 x Confectioner's sugar

In a large bowl, sprinkle yeast over water, stir to
dissolve. Add sugar, salt, eggs, and milk. Blend with
rotary beater. Add 4 cups of the flour. Cover and
chill overnight. Roll out on floured board to 1/8"
thickness. Cut into 2 1/2" squares. Deep fry at 360
degrees 2-3 minutes or until lightly browned on both
sides. Drain on paper towels. Sprinkle heavily with
confectioner's sugar. Makes about 5 dozen. Dough keeps
well in refrigerator for several days. Cover bowl with
plastic wrap and punch down occasionally.