Dissolve yeast and 1 tsp. sugar in 1 cup lukewarm water.  Let mixture sit in a warm place until it bubbles (about 10 minutes).  Combine the milk, sugar and shortening in a sauce pan over low heat. Heat until the sugar and shortening dissolve, but don’t let it boil.  Pour the dissolved mixture into a very large mixing bowl and allow to cool until it is lukewarm.  Stir the yeast mixture into the lukewarm milk mixture.  Blend in 3 cups of the flour using an electric hand mixture.  Cover with a damp cloth and place in a warm place for two hours.  Stir in 1 cup of flour together with the salt and eggs. Stir in additional flour, one cup at a time, until the dough is no longer sticky.  Coat the inside of a mixing bowl with vegetable oil.  Roll the dough in the oil to lightly coat it all around. Cover the bowl with plastic wrap and refrigerate for at least two hours while the dough rises.  Knead onto a floured surface and roll to ¼” thickness. Cut into 2” diamonds.  Heat oil to 385 degrees.  Fry until golden (flip the beignets in the oil by poking them). Dust with powdered sugar and serve.

​