Instructions

• In a large bowl, stir together 1 1/2 cups lukewarm water, 1/2 cup granulated sugar, and 1 envelope active dry yeast; let sit 10 minutes until foamy.
• In a medium bowl, whisk 2 slightly beaten eggs, 1 1/4 teaspoons salt, and 1 cup evaporated milk until combined.
• Add the egg mixture to the yeast mixture and stir until incorporated.
• Stir in 3 cups of the 7 cups bread flour until mostly combined.
• Add 1/4 cup shortening (solid) and work it into the dough with the spoon; there is no need to melt the shortening.
• Stir in the remaining 4 cups bread flour until a shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5–8 minutes.
• Lightly coat a large bowl with vegetable oil, place the dough in the bowl, turn to coat all sides with oil, cover with plastic wrap, and let rise until doubled in size (at least 2 hours) or refrigerate overnight.
• After the dough has risen, punch it down, transfer to a lightly floured surface, and let rest 10 minutes.
• Meanwhile, pour about 3 inches of vegetable oil into a Dutch oven and heat to 350°F (use a thermometer; if you don’t have one, a small piece of dough should sizzle and brown when tested).
• Roll the dough to 1/4-inch thickness on a lightly floured surface and cut into 2-inch squares (a pizza cutter works well).
• Working in batches (about 4 at a time), carefully place squares in the hot oil and fry, turning frequently, until evenly golden brown on all sides.
• Transfer fried beignets to paper towels to drain and cut one open to confirm it is cooked through.
• Place 3 cups confectioners’ sugar in a bowl and coat the warm beignets in the confectioners’ sugar (or generously dust them) before serving.