New Orleans Beignet Doughnuts

1 pk Active dry yeast

1 1/2 c Warm Water (105 deg. f.)

1/2 c Sugar

1 ts Salt

2 Eggs

1 c Evaporated milk

7 c Sifted all-purpose flour

1/4 c Soft shortening

Oil for frying In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill several hours. Deep fry at 360 degrees 2 to 3 mintues or until lightly browned on each side. (If beignets don`t rise to the top immediately when you drop them into the oil, the oil isn`t hot enough.) Drain on paper towels. Sprinkle heavily with confectioners` sugar. Serve hot. -----