Stir together ½ cup warm water, sugar, and yeast. Let it bloom for 5 minutes.
Add evaporated milk, eggs, and salt to the yeast mixture. Stir in the melted vegetable shortening.
Mix in cocoa powder and 4 cups of bread flour. Slowly add remaining flour until smooth.
Let the dough rise in an oiled bowl until doubled in size, or refrigerate for up to 24 hours.
Roll the dough out to ¼ inch thickness and cut into 40 rectangles.
Fry the beignets in hot oil (360°F) for 2-3 minutes on each side.
Toss the warm beignets in the cocoa and powdered sugar mixture.
Prep Time: 30 minutes
Cooking Time: 10 minutes
Kcal: 132 per beignet
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