|Dry yeast||1⁄4 Ounce (1 package)|
|Flour||10 Cup (160 tbs)|
|Sugar||1 Cup (16 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Lukewarm water||5 Cup (80 tbs)|
|Lard/Oil||2 Cup (32 tbs) (For deep frying)|
Soak yeast in 1/2 cup warm water.
Stir in 1 teaspoon sugar.
Put flour, sugar and salt in a pan and mix well.
Work in shortening as you would for pie crust just mixing it enough so it will hold together.
Make a hole in center and break in eggs and add yeast and water which has been mixed.
Mix to a soft dough and let rise until it doubles in bulk.
Roll out on board and cut with a doughnut cutter or make into twists.
Let rise again until it doubles in bulk.
Fry in hot lard or oil at 375 degrees, dropping them with raised side down.
Fry until golden brown on all sides, turning as necessary.
Shake in a paper bag containing a mixture of fruit sugar and cinnamon.