Doughnuts

In large mixer bowl, combine 1 1/2 cups of flour and the yeast. In saucepan, heat together milk, sugar, shortening and salt just until warm (115° to 120°), stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add eggs.

Beat at low speed with mixer for 1/2 minute, scraping sides of bowl constantly.

Beat 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a moderately soft dough.

Turn out onto a lightly floured surface and knead until smooth and elastic (5 to 8 minutes).

Shape into ball.

Place in lightly greased bowl, turning once to grease surface.

Cover and let rise in warm place until dough doubles (45 to 60 minutes).

Punch down; turn out onto a lightly floured surface.

Divide in half.

Roll out dough to 1/2-inch thickness.

Cut with floured doughnut cutter (has hole in center) into doughnuts.

Cover and let rise in warm place until very light (about 30 to 45 minutes).

Fry in deep hot fat (375°) until golden, about 1 minute on each side.

Drain on paper toweling.

If desired, roll warm doughnuts in sugar or frost with glaze.

Makes 18 to 20.