Authentic New Orleans Beignets Recipe

In a mixing bowl, combine warm water, sugar, and yeast. Let it sit until frothy, about 10 minutes.
1 cup water, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast
In another bowl, beat the eggs and evaporated milk together. Add to the yeast mixture.
2 eggs, 1/2 cup evaporated milk
Gradually add 2 cups of flour, mixing until smooth. Add the salt, shortening, and remaining flour, mixing until a dough forms.
3 1/2 cups flour, 1 teaspoon salt, 1/4 cup shortening
Knead the dough on a lightly floured surface until smooth and elastic, about 5-10 minutes.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
Roll out the dough to 1/4-inch thickness. Cut into 2-inch squares.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Vegetable oil
Fry the dough squares in batches until golden brown, about 2-3 minutes per side. Drain on a paper towel-lined baking sheet.
Dust generously with powdered sugar before serving.
Powdered sugar