In a stand mixer bowl, stir together ½ cup water, sugar, and yeast. Allow the yeast to bloom for 5 minutes.

Add the evaporated milk, eggs, and salt to the yeast mixture and beat just until combined.

In a large measuring cup, stir vegetable shortening into the remaining warm water. Mix into yeast mixture.

Add 4 cups bread flour to mixing bowl and blend until smooth. Slowly add remaining bread flour.

Transfer dough to an oiled bowl, turning the dough to oil all sides. Cover with plastic wrap.

The dough can be refrigerated for up to 24 hours or allowed to rise in a warm, draft-free location until it doubles in size.

Heat vegetable oil in a fryer or dutch oven until 360 degrees.

Turn dough out onto a lightly floured surface and gently shape into a rectangle. Roll the dough to ¼ inch thickness.

With a sharp knife or pizza cutter, cut the dough into about 40 rectangular pieces.

Fry the beignets in small batches about 2 to 3 minutes on each side or until golden. Remove and drain on paper toweling.

Before serving, sprinkle heavily with powdered sugar.

Makes about 40 beignets.