New Orleans Beignets

INGREDIENTS

• 1 (1/4-oz.) envelope active dry yeast
• 1 1/2 cups warm water (105° to 115°), divided
• 1/2 cup granulated sugar
• 1 cup evaporated milk
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/4 cup shortening
• 6 1/2 to 7 cups bread flour
• Vegetable oil
• Sifted powdered sugar