1 c. milk, scalded
1 cake fresh or 1 pkg. granular yeast
1 c. warm water
3 1/2 c. flour
1/2 c. shortening
1 c. brown sugar
1/2 tsp. salt
2 beaten eggs
4 c. flour

Cool milk to lukewarm; add yeast softened in water. Add 3 1/2 cups flour and beat until smooth; cover and let stand 3 hours in warm place (82 degrees). Thoroughly cream shortening, sugar, and salt; add eggs and beat. Add to sponge with remaining 4 cups of flour. Knead lightly; cover and let rise until doubled in bulk. Roll 1/3 inch thick on lightly floured surface; cut with doughnut cutter. Let rise until doubled in bulk, about 45 minutes. Fry in deep hot fat (375 degrees) until brown, placing raised side down first. Drain on absorbent paper. Dust with 1 cup brown sugar mixed with 2 tablespoons cinnamon. Makes 3 dozen doughnuts.