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2 pkgs. active dry yeast
1/2 c. warm water
1/2 c. milk, scalded
1/3 c. sugar
1 tsp. salt
3 1/2 to 4 c. all-purpose flour
2 eggs
1/4 c. shortening

Soften yeast in warm water. Combine milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup flour, beat well. Beat in softened yeast and eggs. Add enough remaining flour to make moderately soft dough. Mix well.

Place in greased bowl, turn to coat surface. Cover and place in refrigerator, 3 hours or overnight. (If dough rises punch down.) Turn out on slightly floured surface, roll 1/3 inch thick. Cut and let rise for 30 minutes. Fry in hot cooking oil, 375 degrees, for 1 to 2 minutes. Drain off oil and glaze.

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