Dissolve yeast in lukewarm water. Pour scalded milk over shortening, sugar, and salt. Cool to lukewarm, and add dissolved yeast, flour and beaten egg. Let rise in warm place to double in bulk. Roll on floured board and cut with donut cutter, or cut in strips and twist. Let stand until nearly doubled in bulk. Fry in deep fat, drain on brown paper. Makes 36 donuts.
By Robin from Washington, IA
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