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1
Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil.
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2
Stir until yeast dissolves and mixture is combined.
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3
Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
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4
Add half of flour mixture to milk mixture.
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5
Mix well.
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6
Add shortening, blending until combined, then add remaining flour mixture.
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7
Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed.
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8
Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
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9
On a floured board, roll dough to 1/3-inch thickness.
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10
Cut into 24 squares.
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11
Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
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12
Line a plate with paper towels; set aside.
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13
Add vegetable oil to a deep-sided pot to a depth of 3 inches.
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14
Heat oil to 375 degrees F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon.
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15
Cook until puffed and golden.
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16
Remove with slotted spoon and transfer to the plate lined with paper towels.
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17
Lightly tent with foil to keep warm while remaining beignets cook.
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18
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl.
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19
Dust hot beignets with cinnamon-sugar mixture; serve warm.
