1 1/2 c. milk
2 tbsp. sugar
1 tsp. salt
6 tbsp. shortening
2 envelopes (1/4 oz. each) active dry yeast
4 c. all-purpose flour
Salad oil
Confectioners' sugar

In a small saucepan, combine milk, sugar, salt and shortening. Heat, but do not boil, stirring until shortening is melted. Remove from heat and let cool.

In a large bowl, combine cooled mixture with yeast, stirring until dissolved. Stir in flour, 2 cups at a time, beating until smooth.

In a large greased bowl, place dough batter. Cover with a damp linen towel and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

In a deep fryer pan, heat 1 inch of oil to 350 degrees.

Dust hands with flour and pinch off a small ball of dough. Gently stretch out the dough ball 6-8 inches. Drop into heated oil and cook until golden brown, turning once. Repeat with remaining dough. Drain on paper toweling. Sprinkle with confectioners sugar. Makes 25 doughnuts.