3/4 c. milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1/4 c. warm water
1 pkg. active dry yeast
3 1/2 c. flour
Scald milk; stir in shortening, sugar and salt; cool to lukewarm. Dissolve yeast
in warm water (105-115); beat in egg. Stir in cooled milk mixture and enough
flour to make moderately-stiff dough. Turn out onto lightly-floured surface and
knead until smooth and elastic, 8-10 minutes.
Place in greased bowl, turning to grease top, cover, let rise
until double in bulk, about 60 minutes. Punch down. Roll out on lightly-floured
surface to 1 1/3-in. thickness. Cut with doughnut cutter. Place on baking
sheets, cover and let rise until double, 45-60 minutes. Fry in hot oil, 375,
until golden, turning once. Drain on paper toweling.