Mix lukewarm Water (1 1/2 cup), Granulated Sugar (1/2 cup), and Active Dry Yeast (1 package) in a large bowl and let sit for 10 minutes. In a separate bowl, measure the Bread Flour (7 cup).
While you wait for yeast to bloom, in another bowl beat the Egg (2), Salt (1 1/4 teaspoon), and Evaporated Milk (1 cup) together. When yeast mixture is ready, mix the egg mixture to the yeast mixture.
Add 3 cups of the flour to the yeast mixture and stir to combine. Add the Vegetable Shortening (1/4 cup) and continue to stir while adding the remaining flour.
Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with Nonstick Cooking Spray (to taste). Put dough into the bowl.
Cover with plastic wrap or a towel or aluminum foil. Let rise in a warm place for at least 2 hours or 6 Taxi reruns on YouTube. However you like to look at time.
The dough will double in size.
Preheat Oil (as needed) in a deep-fryer to 350 degrees F (180 degrees C). Turn out the dough onto a well floured surface, and make sure to flour the top.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. I decided to go a little larger than 1-inch. The size is up to you.
Deep-fry, flipping constantly, until they become a nice golden color.
After beignets are fried, drain them for a few seconds on paper towels, and then toss them into a bag with plenty of Powdered Confectioners Sugar (3 cup) or use a spoon and powder them like you're Tony Montana.
BOOM! Dig in to those pockets of airy sweet bliss. You earned it!