1 cake compressed or 1 pkg. active dry yeast
1/4 c. water
3/4 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. soft shortening
3 1/2-3 3/4 c. flour

Soften compressed yeast in warm water (85 degrees) or active dry yeast in warm water (110 degrees). Mix lukewarm milk, sugar and salt. Add yeast mixture. Stir until dissolved. Stir in egg, shortening and half of the flour. Add remaining flour. Knead on lightly floured surface. Place in greased bowl, turning once to grease all the dough. Let rise to double in bulk. Punch down. Let rise until double again. Roll out dough 1/3 inch thick. Cut into doughnuts. Let rise until very light, about 30-40 minutes. Leave uncovered so crust will form. Fry in deep hot fat (375 degrees). Makes 18.