Preparation:
Soften active yeast in warm water. Combine milk, shortening, sugar, and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and eggs. Add enough of remaining flour to make a moderately soft dough; mix well. Place in greased bowl; turn to grease surface. Cover and chill about 3 hours or overnight. (If dough rises in refrigerator, punch down.) Turn out on lightly floured surface and roll 1/3 inch thick. Cut with donut cutter. Let rise until very light (30 to 40 minutes). Fry in deep hot fat (375) about 2 minutes or until browned, turning once. Drain on paper towels. While warm, dip doughnuts in granulated sugar or drizzle with glaze.
You can also use powdered sugar or spread with chocolate frosting. |
