Dissolve yeast in heat water in 2 1/2-quart bowl.
Add milk, sugar, salt, eggs, shortening and a pair of cups flour.
Beat on low for 30 seconds, scraping bowl consistently.
Beat on medium velocity for two minutes, scraping bowl often.
Stir in remaining flour till easy.
Cowl and let rise till double, 50-60 minutes.
(Dough is prepared when indentation stays when touched.) Flip dough onto floured floor; roll round calmly to coat with flour.
Gently roll dough 1/2-inch thick with a floured rolling pin.
Reduce with floured doughnut cutter.
Cowl and let rise till double, 30-40 minutes.
Warmth vegetable oil in deep fryer to 350°.
Slide doughnuts into sizzling oil with vast spatula.
Flip doughnuts as they rise to the floor.
Fry till golden brown, about 1 minute on either side.
Take away fastidiously from oil (don’t prick floor); drain.
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