1 pkg. active dry yeast
1/4 cup warm water
3/4 cup lukewarm milk, scalded then cooled
1/4 cup sugar
1 egg
1 tsp. salt
1/4 cup soft shortening
3 1/2 to 3 3/4 cup sifted flour
1 lb. confectioners sugar
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In mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, egg, shortening and half of flour. Mix with spoon until smooth. Add enough flour to handle easily; mix with hands. Turn onto lightly floured board; knead until smooth. Round up in greased bowl; turn greased side up. Cover with towel. Let rise again until double. Roll out on floured board. Roll dough about 4 1/2 inches thick. cut with doughnut cutter. Let rise on board until light. Leave uncovered so a crust will form on dough. Drop into 360 degree (F) fat, turn to other side when brown. Drain on absorbent paper. Add enough hot water to confectioners sugar to make clear. Dip drained doughnuts in glaze. Drain on rack.
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