2 cakes compressed yeast
1/4 c. lukewarm water
1 tsp. sugar
1/2 c. Spry
2 tsp. salt
1/2 c. sugar
1 c. scalded milk
2 eggs, beaten
5 c. all-purpose flour

Crumble yeast into a small bowl - add lukewarm water and 1 teaspoon sugar; set in a warm place until it becomes light and spongy (about 15 minutes). Combine salt, spry and 1/2 cup sugar in large bowl and add milk. Stir until spry is melted, then cool until lukewarm. Add yeast and eggs; mix. Add flour and knead until smooth dough. Cover and let rise until double in bulk (about 2 hours).

Roll dough to 1/2 inch thick and cut with a 2 1/2 inch donut cutter. Place on spray coated pan 1 inch apart. Let rise until very light. Fry in deep hot spry at 360 degrees until light brown, turning once.

For hot spry you can use no cholesterol canola oil.

Yield: approximately 20-24 donuts.