Homemade Beignets

So these little treats are "all the rage" in the Big Easy.
Here's a version that Mrs. Paula Deen taught me.

RECIPE: (note - I 1/2 the entire recipe and ended up with like 40)
1 1/2 c luke warm water
1/2 c sugar
1 envelop yeast
2 eggs, beaten
1 1/4 tsp salt
1 c evaporated milk
1/4 c shortening (not melted)
7 c bread flour
confectioner's sugar

Activate yeast in water and sugar; allow to rest and bubble for 10 minutes.
Mix together eggs, salt and milk together. Add milk mixture to yeast, combine.
Add in 3 cups of the flour. Add shortening, 'cutting' it into the mixture. Add remaining flour.


Turn mixture out onto a flour surface. Knead until combined. Place dough in an oiled bowl and rest for 2 hours in a warm (not hot) place. After 2 hours, roll dough out to 1/4 - 1/2 inch thick. Cut into squares and fry in 350 degrees, until golden brown.


Drain slightly and then dump in a bag filled with confectioner's sugar to coat.


NOTE: be careful and constantly turn these little guys or they will bust open and you won't be able to keep them on one side.