Beignets with Strawberry Preserves

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup powdered sugar


In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, stirring well. Add 4 cups of the flour and beat vigorously until smooth. Add the shortening, then the remaining 3 cups of flour. Cover and chill for up to 24 hours. Roll dough fairly thin (1/4" is too thick) and cut into 2 1/2" squares. Fry in 360 degree F (180 degrees C) hot oil. Make sure the oil is hot enough, because if the beignets do not pop right up, they'll be soggy. Drain onto paper towels and dust with powdered sugar while hot.

Cool slightly and serve warm with your favorite strawberry preserves.