In a large mixing bowl, combine the lukewarm water, granulated sugar, and active dry yeast. Stir gently and allow the mixture to sit undisturbed for 10 minutes until the yeast becomes frothy.

In a separate bowl, whisk together the eggs, salt, and evaporated milk. Once mixed, pour this into the activated yeast mixture and stir to combine.

Measure out the bread flour in a separate bowl. Begin by adding 3 cups of flour to the yeast mixture and stir until just combined. Add the shortening, followed by the remaining flour, one cup at a time, mixing thoroughly between additions until a soft, sticky dough forms.

Transfer the dough to a lightly floured surface and knead by hand for approximately 5 to 7 minutes until smooth and elastic. Lightly coat a large bowl with nonstick spray, place the dough inside, and cover with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm environment for 2 hours, or until doubled in size.

While the dough is rising, place the confectioners’ sugar into a large paper or plastic bag and set it aside. In a deep saucepan or Dutch oven, heat 2 inches of vegetable oil to 360°F, using a thermometer for accuracy.

Once the dough has risen, turn it out onto a lightly floured surface. Roll it out to a ¼-inch thickness. Use a sharp knife or pastry cutter to cut the dough into 2½-inch squares.

Carefully drop several squares of dough into the hot oil, being cautious not to overcrowd the pan. Fry for 1 to 2 minutes, flipping constantly, until all sides are evenly golden brown.

Remove the fried beignets from the oil using a slotted spoon. Allow them to drain on paper towels for a few seconds before transferring to the bag of confectioners’ sugar. Close the bag and shake gently to coat the beignets generously.

Beignets are best enjoyed fresh and warm. Serve immediately with coffee or hot chocolate.