2 c. milk
1/3 c. lard
3/4 c. sugar
8 c. flour, approx.
1 tsp. salt
2 eggs
1 yeast cake

Bring milk and lard to boiling point (do not boil). Stir in sugar and salt and let cool to lukewarm. Beat eggs and add to milk. Soak yeast cake in 2 tablespoons warm water and keep warm. Sift and measure flour. Combine yeast and liquid; add enough flour until able to handle easily. Knead well by punching, stretching and folding it over itself; knead well until snappy. Let rise overnight. Roll to 1/4" thickness, cut into 2" squares and make a slit in center. Cover and let rise 45 minutes. Fry in deep fat until brown. While warm, roll in sugar.