4 oz. shortening
1 qt. water
4 oz. yeast
4 oz. sugar
10 c. flour, no more

Measure yeast into 1 cup of the quart of warm water. Add sugar, let set a few minutes. Then gradually add water and flour, after you have about half mixed, blend or mix in the shortening, which should be room temperature. Mix all ingredients thoroughly, let rise double in bulk.

Take half or a third and roll out, shrink by flipping edges of dough. Cut out, let rise about double in bulk, before cooking center from donut. Be sure it is hot enough. Maple bars can be made from this recipe.

GLAZE FOR DONUTS:

1 1/2 c. powdered sugar
3 tbsp. boiling water
Vanilla to taste