2 1/4 teaspoons active dry yeast
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and mix well. Add in half of the flour and beat until incorporated. Add the shortening, blend, and then add the remaining flour.
Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 inch squares (roughly) and fry in batches. Beignets should pop up quickly. Cook 3-5 minutes, rotating if needed to evenly brown.
Drain on paper towels. Serve warm with powdered sugar.