Recipe - French Market Doughnuts

1 pack Active dry yeast
1 One half cup Warm water 105 deg.
One half cup Sugar
1 teaspoon Salt
2 Eggs
1 cup Evaporated milk, undiluted
7 cup Allpurpose flour
One fourth cup 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 23 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!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini