New Orleans Beignets

Dad was a baker by profession. I loved baking and cooking with him when I was a kid. I am a grandmother of 5 and love nothing better than baking/cooking for family and friends at our beachside home.

1 (¼-oz.) envelope active dry yeast

1 ½ cups warm water (100°F to 110°F), divided

½ cup granulated sugar, divided

2 large eggs, lightly beaten

1 teaspoon kosher salt

1 cup evaporated milk

¼ cup vegetable shortening

7 cups bread flour, plus additional for rolling

Vegetable oil, for frying

Sifted powdered sugar, for dusting

Directions at southernliving.com

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