1/2 c. Crisco
2 c. milk
1/2 c. sugar
7 c. flour
2 pkgs. yeast
1 tsp. salt
2 eggs

Dissolve yeast in slightly heated milk. Add 3 cups flour. Cover, let rise about 2 hours.

Cream Crisco, sugar and salt. Add eggs and rest of flour to yeast sponge. Let rise until double in bulk. Cut with donut cutter. Let rise 45 minutes. Fry in hot deep fat.