Mardi Gras Beignets

1 1/2 cup warm water

2 1/4 teaspoons yeast

1/2 cup sugar

1/2 teaspoon salt

2 eggs, beaten

1 cup evaporated milk

1/4 cup Crisco shortening, cut into cubes

7 cups bread flour

Oil for frying 

Powdered sugar

Paper lunch sacks

Combine the warm water, yeast and sugar in a small bowl. Allow that to sit for 5-10 minutes or until frothy on top. In the bowl of a stand mixer beat together the salt, eggs and milk until combined. Pour the yeast mixture into the milk mixture and mix well. While the mixer is on low add 3 cups of flour to the mixture slowly till incorporated. Mix in the cubes of Crisco until it melts into the flour mixture. Continue adding the additional 4 cups. If you have a dough hook on your stand mixer, use that for 3-5 minutes kneading the bread until it is smooth and forms a ball. Add up to 1/4 of flour while it kneads. Once the dough is smooth. Spray a large bowl with nonstick cooking spray and put the dough into the large bowl. Cover with plastic wrap or a dish towel and place in a warm spot to rise till double in size. 

Preheat oil to 350 degrees in a large bowl. Add 2-3 tablespoons of powdered sugar to each paper sack. Cut the dough into fourths. Roll out the dough on a well floured surface into a rectangle about 1/4 inch thick. Use a pizza cutter to cut the dough into 1 inch squares. Carefully lower the dough into the hot oil and cook till browned on both sides. Remove the beignets from the oil and set on a paper towel lined plate. Once the beignets are drained put beignets in the paper sacks and shake till they are covered with powered sugar. Enjoy!