2 pkg. active dry yeast
1/2 c. warm water
1/2 c. milk, scalded
1/3 c. sugar
1/3 c. Crisco
1 tsp. salt
3 1/2-4 c. sifted flour
2 eggs

Soften active dry yeast in warm water (110 degrees). Combine milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of flour, beat well. Beat in softened yeast and eggs. Add enough remaining flour to make a moderately soft dough.

Place in greased bowl. Turn to grease surface. Cover and chill for 3 hours or overnight. If dough rises punch down. Turn out on lightly floured surface and roll 1/2 inch thick. Cut with floured doughnut cutter. Let rise until very light (30-40 minutes).

Preheat oil in electric skillet (1/2 full of foil) or in deep fat fryer to 375 degrees.

Fry in deep hot fat about 1 minute per side or until browned on both sides. Turn only once. Drain on paper towels. While warm, dip doughnuts in granulated sugar, powdered sugar or glaze.

CHOCOLATE GLAZE:

1/2 c. powdered sugar
1 tbsp. unsweetened cocoa
1 tbsp. butter, melted
2-3 tsp. milk

VANILLA GLAZE:

1/2 c. powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk

In small bowl, combine desired glaze ingredients; blend until smooth. Cover; set aside until needed.