1 quart milk
1/4 cup sugar
1/2 cup shortening
2 2/3 packages active dry yeast
6 teaspoons salt
7 to 9 cups flour

Heat milk to lukewarm; stir in sugar. Dissolve shortening in milk; you may want to melt it separately for speed. Add yeast and salt. Stir well to mix.

Work in the flour until a non-sticky consistency is reached. Knead until smooth and elastic. Place in greased bowl. Turn dough once to coat.

Cover with a towel. Let rise 1 to 1 1/4 hours or until doubled in size.

Drop by heaping teaspoonfuls into hot (350°F) oil to fry. They puff up in cooking.