King Cake Beignets

Stir together yeast, ¼ cup of the warm water, and ½ teaspoon of the granulated sugar in bowl of a stand mixer fitted with a dough hook attachment. Let stand until foamy, about 5 minutes. Stir in egg, evaporated milk, ½ teaspoon of the salt, and remaining 3 tablespoons plus 2½ teaspoons granulated sugar.

Stir together shortening and remaining ½ cup warm water in a bowl until melted. Add this to yeast mixture. Beat on low speed until just combined, 30 seconds.

Stir together cinnamon and 2 cups of the flour in a medium bowl. Gradually add to yeast mixture; beat on low speed until combined, about 1 minute. Gradually add remaining 1½ cups flour, beating on low speed until a sticky dough forms, 1 minute. Transfer to a large bowl lightly greased with cooking spray; turn dough to grease top. Cover bowl; refrigerate until dough is thoroughly chilled and firm, at least 4 hours or up to 24 hours.

Place cream cheese, butter, whole milk, vanilla, and remaining ¼ teaspoon salt in a medium bowl. Beat with an electric mixer fitted with a paddle attachment on medium speed until smooth, 1 minute. Gradually add powdered sugar, beating until smooth, 1 minute. Spoon glaze into a piping bag or a ziplock plastic bag. Set aside.

Turn dough out onto a lightly floured work surface, and roll into a 12-inch square (about ¼ inch thick). Using a knife or a pizza cutter, cut dough into 2-inch squares (you should have about 36 pieces).

Pour oil to a depth of 2 inches in a 5- to 6-quart Dutch oven; heat over medium-high to 360°F, adjusting heat as needed to maintain temperature. Working in about 6 batches, carefully add dough pieces to hot oil. Fry until puffy and golden, about 1 ½ minutes per side. Remove beignets from oil using a slotted spoon; transfer to a wire rack set over a baking sheet. Let stand until just cool enough to handle, 1 to 2 minutes.

Snip a 1/16- to 1/8-inch tip off 1 corner of the filled piping bag. Drizzle glaze over slightly cooled beignets; sprinkle with sanding sugars. Serve immediately.