Combine the yeast, water and sugar in a bowl. Let sit until yeast rises, about 5 minutes. Add salt, beaten egg and evaporated milk. If using a stand mixer- mix on low speed, and add half of the flour . Put the shortening in a small bowl, microwave- just until shortening starts to melt. Add the shortening to the dough, mix well. Add remaining flour a little at a time. When flour is incorporated into the dough, and it is no longer sticky,turn dough onto a lightly floured board. Knead a few times. Place the dough into a clean oiled bowl. Cover and let raise for at least 1 hour. This dough can also raise overnight in the refrigerator.

After the dough has doubled in bulk, punch down and turn it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a very sharp knife cut dough into 2″ x 4 ” wide strips. Let raise again for about 20 to 30 minutes.

Heat 2-3 inches of vegetable oil in a large pan to approximately 350 degrees. Place 3-4 beignets into the hot oil one at a time. Using tongs, flip the beignets over when golden brown. Cook on both sides. Remove and place on paper towels to drain excess oil. Place the powdered sugar in a paper bag or in a baking pan, and coat the beignets generously with sugar. I like to roll in the powdered sugar twice. Eat while hot.