Step 1

SOAK yeast in 1/2 cup warm (not hot) water - 5 minutes. TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.

Step 2

SCALD the milk and melt shortening. (I always remember Mom melting the Crisco in the warm milk first, so that's how I do it.)

Step 3

POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is warm, not hot.

Step 4

ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth. ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. (Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.)

Step 5

KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).

Step 6

ROLL OUT dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.

Step 7

LET RISE on the board until very light (40-60 minutes).

Step 8

DROP into deep hot fat (325° - 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.

Step 9

DRAIN on absorbent paper. While still warm, glaze with glaze (ingredients above) or dust each doughnut with granulated or confectioners sugar.NOTE: This recipe is not recommended for use with self-rising flour.