1/2 c. warm water
2 pkg. active dry yeast
1 1/2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
2 eggs
1 1/2 c. soft shortening
Half of 7 to 7 1/2 c. flour

Measure into mixing bowl water. Add, stirring to dissolve yeast. Stir in milk, sugar, salt, eggs, shortening and half of 7 to 7 1/2 cups flour. Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 minutes). Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place until double (about 1 1/2 hours). Punch down; let rise again until almost double (about 30 minutes).

Roll dough out 1/3 inch thick. Cut with floured 3 inch doughnut cutter. Let rise on board until very light (30 to 45 minutes). Leave uncovered so a crust will form on the dough. Drop into deep hot fat. Drain on absorbent paper.

Glaze with mixture of powdered sugar and water (no specific measurements, use your best judgment). For best results drop hot doughnuts into glaze mixture and let dry on cooling racks.