Gather all ingredients.
Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
Roll dough out on floured surface to ⅛-inch thick. Cut into 2 ½-inch squares.
Heat oil in a deep pot to 360 degrees F (180 degrees C).
Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
Shake confectioners' sugar over hot beignets. Serve immediately. Enjoy!
