Add water, sugar, and yeast to a large bowl and let sit for 10 minutes. Gently whisk to combine. (Using the large bowl of your stand mixer works well).
1½ cups warm water, ½ cup sugar, 2¼ tsp yeast
In another bowl, blend together the eggs, salt, and evaporated milk until incorporated.
2 eggs, 1¼ tsp salt, 1 cup evaporated milk
With the blender on medium, slowly add the egg mixture to the yeast mixture.
In two separate bowls, measure out the bread flour, 3 cups in 1, and 3 cups in another.
6½ cups bread flour
With the dough attachment, add 3 cups of the flour to the yeast mixture and mix to combine.
Add the shortening and continue to mix while adding the remaining flour, adding more flour if the dough is too wet.
¼ cup shortening
Remove dough from the bowl and place it on a lightly floured surface.
Knead until smooth. About 5 to 7 minutes.
Spray a large bowl with non-stick spray.
Baking spray
Put dough into the bowl and cover with a kitchen towel.
Let rise for 90 minutes to 2 hours, or overnight (refrigderated).
Pre-heat oil in a deep-fryer (or skillet) to 350°F.
Vegetable oil
Roll the dough out to a large, 1/4-inch thick rectangle.
Cut into 2-inch x 1-inch rectangles.
Deep-fry, flipping constantly until they become nice and golden
Drain on a paper-towels.
Toss in a paper bag with confectioner's sugar
3 cups confectioners sugar