Add the warm water, sugar, and yeast to a small bowl and stir. Set aside for 10 minutes to activate.

Grease a large mixing bowl and set aside.

Using a stand alone mixer or a hand mixer with paddle attachment/s, combine the eggs, milk, and salt at low speed. When the yeast has activated, add the mixture to the bowl. Add 3 cups of the sifted bread flour to the bowl and begin to mix on low. Add the shortening and the butter.  Continue to mix until just incorporated. Add in the remaining flour and mix until just combined. Be careful not to over mix. This is a sticky dough.

Turn the dough into the prepared bowl and cover with a dough towel or plastic wrap. Set in a warm place for two hours to rise.

Add the oil to a large heavy pot and insert a candy thermometer.

Place paper towels on top of a cookie rack and place on a baking sheet. Set aside.

Generously flour a work surface, and a rolling pin with flour. Roll the dough out to 1/4" thick. Slice the dough into 12 squares with a pizza cutter.

Heat the oil to 350° F. 12. Drop each square into the oil until just golden brown. Flip and fry until golden brown. Remove from the oil immediately and place on the prepared baking sheet. Repeat using the rest of the dough squares.

Dust with powdered sugar and serve with hot with a cup of chicory coffee.