First take the lukewarm water and sugar and sprinkle the yeast over it in order to activate the yeast. Let that sit for about 10 minutes.

Separately mix the beaten eggs, salt and evaporated milk together. Then (after the yeast has rested 10min) Mix egg mixture to the yeast mixture.

The next step is very important. I weigh the bread flour in order to be sure I have the exact right amount, too little or too much and the dough is not right. Bread flour weights 4 3/4 oz per cup. So I would weigh one cup, zero the scale and weigh another. After three cups add it to the yeast mixture and stir. Then add the shortening. Next in the same method measure out the remaining 4 cups of bread flour and stir it into your dough.

Take the dough and place it onto a lightly floured surface and knead it several times until smooth. Place dough in a large bowl coated with non-stick spray, cover with towel or plastic wrap. Now we want it to rise and double in size. My method for this is to turn the oven on preheat to 350 for 2 minutes. Turn it off, then place the bowl inside and let it rest for at least 2 hours.

Now we get ready to fry these little ladies up! Set up your station how you want because you will need to move quick once you start frying. Preheat your oil to 350 degrees F. This is important. So use a candy thermometer to keep an eye on the temperature. Get out your powdered sugar - just throw some in a big ziplock bag, measuring it out perfect isn't necessary. Have an area to set your ladyfingers to rest slightly on a paper towel and next to that have your powdered sugar bag.

Roll out the dough to around 1/4 inch thick. Take a pizza cutter and slice out about an inch thick and roll them into the shape that you would like

Drop those suckers into the oil, they cook up quick. I used my largest heavy bottom pot, and it comfortable fried about 3-4 at a time. You want them to be nice and golden. I let mine drain on a paper towel for several minutes and then put them into the powdered sugar. Give 'em a good toss.