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

Dissolve 1 teaspoon sugar in lukewarm water. Sprinkle yeast over liquid. Let stand in warm place for 10 minutes. Scald milk. Add sugar, salt and shortening. Add yeast mixture and eggs. Gradually add remaining flour, mixing and kneading thoroughly. Place dough in lightly greased bowl and cover. Let rise for about 1 1/2 hours or until double in bulk.

Roll out dough about 1/2" thick. Cut with doughnut cutter. Place on cookie sheet and let rise for 30 to 45 minutes. Drop in hot fat, 350 degrees, with raised side down. Turn once and fry until golden brown. Remove and drain on absorbent paper. Shake doughnuts in bag with icing sugar.

VARIATION: Dough may also be made into Parkerhouse rolls. Let rise until double in bulk and bake at 375 degrees for 15 to 20 minutes.