2 pkgs. yeast
1/4 c. lukewarm water
1 1/2 c. milk, scalded
1/4 c. shortening
1/2 c. sugar
2 tsp. salt
2 eggs, beaten
5 to 6 c. flour

Soften yeast in lukewarm water. To scalded milk, add shortening, sugar and salt. Stir until thoroughly mixed and pour into large bowl. When lukewarm, stir in softened yeast. Add beaten eggs and 2 1/2 cups flour and beat until smooth. Add remaining flour to make soft dough and let rest 10 minutes. Turn out on floured board. Knead until smooth and satiny, using about 1/2 cup flour for kneading. Place in greased bowl, brush with melted shortening, cover and let rise in a warm place until double in bulk, about 1 hour. Punch down and let rise again (about 45 minutes). Roll out 1/2 inch thick.

Let rise uncovered until double (20 to 30 minutes). Fry in deep fat 365 degrees for 2 minutes, turn, when side is brown. This dough can be used for any form filled doughnuts.

When cooled, ice with vanilla or chocolate powdered sugar icing.