Combine your warm water, sugar, and dry yeast. Mix to hydrate the yeast and let it sit for 10 minutes.

In a separate bowl, add you egg, vegetable shortening, evaporated milk, and salt. Whisk together.

In another bowl, sift your flours together.

Add the egg and milk mixture to the yeast and mix to combine.

Add half of the flour to the wets and mix to combine.  Once the flour is close to being mixed in, add the rest of your flour.

Stir to combine.  Remember not to over mix!

Once you're done mixing, cover with a towel and let it proof for about an hour.  The dough should be soft and quite wet.

Heat and maintain your oil to 370F

Heavily dust your work surface and scrape your beignet dough onto the work surface.

Roll out the dough to 1/4" thick rectangle.  Cut the beignets into 2"x3" rectangles.

Gently place them into the hot oil. Make sure not to overcrowd the pot of oil or the temperature will drop resulting in soggy beignets.  Flip and fry them until it turns golden brown.

Drain and drizzle with honey.  Dust liberally with powdered sugar.