2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
2 pkg. dry yeast
1/2 c. lukewarm water
2 eggs
1/2 c. shortening
7 1/2 to 8 c. flour

Mix together lukewarm milk, sugar, and salt. Add dry yeast which has been dissolved in lukewarm water. Stir in eggs and shortening. Mix in flour. Add flour in 2 additions, using the amount necessary to make it easy to handle. Knead the dough and let rise until double in bulk, 1 1/2 to 2 hours. Punch down and let rise again until almost double in bulk, 30-45 minutes.

After second rising, roll out dough 1/3 inch thick. Cut with floured 3-inch doughnut cutter. Let rise on board until very light, 30-45 minutes. Leave uncovered so a crust will form on the dough. Drop into deep hot fat, 375 degrees. Turn doughnuts as they rise to top and show a little color. Fry about 3 minutes to completely brown on both sides. Drain on absorbent paper. Makes about 4 dozen doughnuts.