3/4 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
4 to 4 1/2 c. sifted flour (more or less)
1/2 c. shortening or butter, softened
2 eggs, beaten
2 pkgs. compressed dry yeast and 1/2 c. lukewarm water, combine and stir to dissolve

Heat milk and pour over sugar and salt in a mixing bowl. Stir to dissolve. Beat in 2 cups of flour, shortening, eggs, and yeast mixture. Add remaining flour and add enough to make a soft dough. Knead on floured board until smooth and elastic, about 10 minutes. Place in a greased bowl; grease top of dough. Cover with a towel. Let rise in a warm place 1 1/2 hours. Roll dough 1/3 thick; cut with floured doughnut cutter (or in strips and make twists). Let rise on board until doubled (about 1/2 an hour), covered. Drop into deep hot shortening (385 degrees); turn when doughnuts rise to the surface and are a deep golden brown, then turn again to complete frying until golden all over. Drain on paper towels. Sprinkle with sugar while still warm. Makes about 3 dozen.