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1
Scald milk; cool to lukewarm.
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2
Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk.
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3
Cream the shortening and sugar together.
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4
Add eggs and beat.
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5
Add salt to milk and yeast mixture.
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6
Alternately add flour and creamed shortening, sugar and eggs mixture.
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7
Stir until smooth.
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8
Cover and let stand until double in bulk.
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9
Roll 1/2 inch thick on lightly floured surface.
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10
Cut and let rise until double in bulk, again.
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11
Fry in deep fat fryer until light brown on each side.
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12
Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts).
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13
Change paper towels frequently.
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14
While still warm: Glaze with powdered sugar glaze.
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15
If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts.
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16
When completely cool and glaze or frosting has set, store in an airtight container.
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17
They can also be frozen for later use (eliminate as much air as possible).
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18
If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through.
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19
They will be almost as fresh as when you first made them!
