1 pk Active dry yeast
1 1/2 c Warm water — 105 deg.
1/2 c Sugar
1 t Salt
2 Eggs
1 c Evaporated milk, undiluted
7 c All-purpose flour
1/4 c Shortening — softened
Oil — for frying Powdered sugar
In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with beater. Add 4 cups of the flour, beat smooth. Add shortening; beat in remaining flour. cover with plastic wrap and chill overnight. Roll out on floured board to 1/8″ thickness. Cut into 2 1/2″ squares. Deep fry at 360F 2-3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot with cafe au lait. Note: this dough can be kept for up to a week in refrigerator and actually improves with age; just punch down when it rises. Dough can also be frozen; simply thaw, cut and roll, or shape donuts before freezing. Tastes like the original!