1 pk Active dry yeast
1 1/2 c  Warm water -- 105 deg.
1/2 c  Sugar
1 ts Salt
2    Eggs
1 c  Evaporated milk, undiluted
7 c  All-purpose flour
1/4 c  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 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!