In a large bowl, dissolve yeast in warm water.
Add sugar, salt, eggs, evaporated milk; blend well.
Mix in 4 cups of the flour and beat until smooth.
Add the shortening, and then the remaining 3 cups of flour; cover and chill for up to 24 hours.
Remove from refrigerator and roll out dough to around 1/8- inch thickness.
Cut into 2 1/2-inch squares.
In a large skillet, over heat which has been heated to 360°F, fry beignets; if beignets do not pop up, oil in not hot enough.
When beignets are golden brown, remove from skillet and drain onto paper towels.
Shake confectioners' sugar on hot beignets; serve warm.
