Yield: 60 Servings
|1 pack||Active dry yeast|
|1½ cup||Warm water -- 105 deg.|
|1 cup||Evaporated milk, undiluted|
|7 cups||All-purpose flour|
|¼ cup||Shortening -- softened|
|\N \N||Oil -- for frying|
|\N \N||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 ⅛" thickness. Cut into 2½" 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!