Glazed Doughnuts - cooking recipe

Ingredients

1 cup milk
1 (1/4 ounce) package yeast or 2 1/2 teaspoons bulk yeast
1 cup lukewarm water
1/2 cup shortening
2/3 cup sugar
2 eggs, beaten
1 teaspoon salt
7 cups flour

Preparation

Scald milk; cool to lukewarm.
Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk.
Cream the shortening and sugar together.
Add eggs and beat.
Add salt to milk and yeast mixture.
Alternately add flour and creamed shortening, sugar and eggs mixture.
Stir until smooth.
Cover and let stand until double in bulk.
Roll 1/2 inch thick on lightly floured surface.
Cut and let rise until double in bulk, again.
Fry in deep fat fryer until light brown on each side.
Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts).
Change paper towels frequently.
While still warm: Glaze with powdered sugar glaze.
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.
When completely cool and glaze or frosting has set, store in an airtight container.
They can also be frozen for later use (eliminate as much air as possible).
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.
They will be almost as fresh as when you first made them!