4 pkgs. or 4 tbsp. yeast
1/2 c. warm water (about 110 degrees)
3 c. milk
1 c. sugar
2 tsp. salt
1 tbsp. ground cinnamon
2/3 c. butter, cut in pieces
4 eggs
10 1/2 c. flour
Salad oil or lard

In large bowl dissolve yeast; in medium pot combine milk, sugar, salt and cinnamon and butter. Heat to medium about 110 degrees. Add milk mixture, eggs and 4 cups of the flour to yeast mixture. Beat until smooth. Mix in 5 cups of the flour (dough soft and sticky). Cover, let rise until almost double (about 1 to 1 1/2 hours).

Beat dough to release air - turn out on well floured surface; separate in 4 balls. Roll out dough with floured rolling pin. Cut out doughnuts and holes - leave uncovered on floured surface to rise until almost doubled.

Fry a few at a time in oil or lard - depth 2 inches. Brown on first side - turn over - drain on paper towel. Dip in cinnamon and sugar or your favorite glaze.