1/4 c. warm (105 to 115 degrees) water
1 pkg. yeast
1/4 c. sugar
2 tbsp. shortening
1/2 tsp. salt
1/2 c. boiling water
1/2 c. heavy cream
1 egg, beaten
4 to 4 1/2 c. flour
Oil for deep frying
Powdered sugar

Dissolve yeast in warm water; set aside. Place sugar, shortening, salt and hot water in bowl. Stir until shortening is melted and sugar is dissolved; cool to lukewarm.

Add cream, egg, 3 cups flour and yeast to sugar-shortening mixture. Attach bowl and dough hook. Turn to speed "2" and mix 2 minutes. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes longer.

Place dough on lightly floured board and roll into a 10x24 inch rectangle. Using a sharp knife, cut dough into 2-inch squares.

In large heavy saucepan or deep fat fryer, heat oil to 360°F. Fry doughnuts, turning to brown on both sides, about 3 minutes. Drain on absorbent towels and sprinkle with powdered sugar.

Yield: 5 dozen 2-inch doughnuts.