|Milk||1 Cup (16 tbs)|
|Active dry yeast||1 Packet|
|Flour||1 1⁄2 Cup (24 tbs) (Sifted)|
|Crisco||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||2 Cup (32 tbs) (Sifted)|
|Crisco||1⁄2 Cup (8 tbs) (For Deep Frying)|
1 In a pan, heat the milk slightly.
2 Add in yeast to dissolve.
3 Add in 1 1/2 cups flour, beating until smooth.
4 Cover and allow to rise until double,for about 2 hours.
5 In a bowl, cream the 1/4 cup Crisco, salt, and sugar.
6 Beat in egg and stir into yeast mixture.
7 Add in the remaining 2 cups flour, mixing thoroughly.
8 In greased bowl, transfer the mixture turning once to grease surface.
9 Allow to rise again until double.
10 On a lightly floured surface, roll the dough to 3/8-inch thickness.
11 Cut using a floured doughnut cutter.
12 Allow to rise for 45 minutes.
13 In a pan, fry in deep Crisco heated to 375° for 3 to 5 minutes.
14 Thoroughly drain on paper toweling.
15 Roll in additional sugar or glaze with Confectioners Sugar Glaze, while still warm,
16 Serve hot.