1 c. milk
1/2 c. sugar
2 eggs
2 pkgs. dry yeast
1/4 c. shortening
1 tsp. salt
1/4 c. lukewarm water
1-5 c. flour, sifted

Scald milk; add shortening, sugar, and salt. Cool to lukewarm. Add yeast, softened in lukewarm water. Beat eggs. Add with about half the flour. Beat until smooth. Add rest of flour. Knead on lightly floured board. Place in lightly greased bowl. Cover and let rise until doubled in bulk. Punch down and form into doughnuts or coffee cake. Let rise again.

Do-Nut Twists: Roll sweet dough on floured board to a sheet 1/2 inch thick. Cut into strips about 1/2 inch wide. Twist each end of strip in opposite direction and then fasten together to form twisted loop. Let rise until doubled in size. Fry in deep fat. Cool and roll in confectioners' sugar.