In a small Pyrex®, add the yeast, sugar, and water; stir to dissolve. Set aside for 5 to 10 minutes or until frothy.
In the bowl of an electric mixer, add the yeast mixture, sugar, vegetable oil, eggs, milk, and salt. Blend until smooth.
While mixing on a low speed, gradually add the flour. Mix until smooth.
Cover and chill overnight in the refrigerator.
In the morning, set the bowl of dough on the container and allow to come to room temperature.
Add the Crisco to a large, deep cast iron skillet. Slowly heat up the oil to 360º.
While heating the oil, begin rolling out the dough. Lightly flour a Silpat®, roll out the dough into a 1/8" thickness.
Cut into 2"squares.
In batches, being careful not too over crowd the skillet, deep fry the beignets on each side for 3-4 minute, until lightly brown. If the oil gets too hot, turn it down.
Remove from oil and drain on brown paper bags.
Sprinkle with confectioners' sugar. Serve with honey!
Serve with honey, tall glasses of milk, and your favorite espresso!