Doughnuts-Beignets (New Orleans Style)

1 package dry yeast
1/2 cup lukewarm water
1 cup boiling water
1/4 cup vegetable shortening
1/2 cup sugar
1 tablespoon salt
1 cup evaporated milk
2 eggs, well beaten
4 cups flour
3 1/2 cups flour
Oil for deep frying
Powdered or Confectioners sugar

Dissolve:
1 package yeast in 1/2 cup lukewarm water.

Mix together and cool to lukewarm:
1 cup boiling water
1/4 cup vegetable shortening
1/2 cup sugar
1 tablespoon salt

Mix together:
1 cup evaporated milk (not condensed), the yeast, and the shortening/water/sugar. Add:
2 well beaten eggs

Add 4 cups flour and beat vigorously. Add another 3 1/2 cups flour if needed to make a soft dough. Place in an oil bowl, cover with a damp towel, and refrigerate. When cold, pinch off as much as needed, roll out to 1/4 inch thickness and cut into shapes. Traditionally they are 2x3 inch rectangles. Deep fat fry in hot oil (350 degrees) until golden, drain, dust with confectioners sugar and enjoy.