Stir the warm water, granulated sugar and yeast together, and let sit 5 to 10 minutes, until foamy on top.

Whisk in the eggs, evaporated milk and salt.

Add 4 cups of flour and beat until smooth, then add the shortening and remaining 3 cups flour, mixing to a soft, slightly sticky dough.

Knead on a floured surface for 3 to 4 minutes, until smooth.

Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, until roughly doubled.

Punch down the dough and roll it out on a floured surface to about 1/4 inch thick.

Cut into 2-inch squares with a knife or pizza cutter.

Heat 2 to 3 inches of oil in a deep pot to 360°F, checked with a thermometer.

Fry in batches of 4 to 5 for 2 to 3 minutes per side, until puffed and golden, flipping once.

Drain on a paper towel-lined rack.

Cool 2 minutes, then dust heavily with powdered sugar while still warm, and serve immediately.