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New Orleans Beignets

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1 (1/4-oz.) envelope active dry yeast

1 1/2 cups warm water (105° to 115°), divided

1/2 cup granulated sugar

1 cup evaporated milk

2 large eggs, lightly beaten

1 teaspoon salt

1/4 cup shortening

6 1/2 to 7 cups bread flour

Vegetable oil

Sifted powdered sugar

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