Homemade Doughnuts

In a large bowl, dissolve the yeast in warm water. Editor's Tip: If you're unsure if your yeast is still active, you can test the yeast by setting this mixture aside for 5 to 10 minutes. If the yeast hasn't bubbled noticeably after 10 minutes, it may be expired. Toss the mixture and start again with a new yeast packet.

Add the milk, sugar, shortening, eggs, salt and 2 cups of flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.

Move the dough to a floured surface. Knead the dough until it is smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning once to grease the top.

Cover the bowl, and let the dough rise in a warm place until doubled, about one hour.

Punch the dough down. Turn it onto a floured surface, and roll it out to 1/2-inch thickness.

Cut the dough with a floured 2-1/2-inch doughnut cutter. Place the cutouts on a greased baking sheet. Cover the baking sheet and let the doughnuts rise until doubled, about one hour. Editor's Tip: To make doughnuts without a doughnut cutter, cut the dough with any circular-shaped tool, like a biscuit cutter or a pint glass. Then, find a smaller shape (like a pastry frosting tip or a shot glass) to cut out the doughnut hole.

In an electric skillet or deep fryer, heat the oil to 375°F. Fry the doughnuts, a few at a time, until golden brown on both sides. Drain the doughnuts on paper towels. Editor's Tip: Overcrowding the pot with doughnuts will reduce the oil's temperature, leading to oily, soggy doughnuts. Stick to frying three to four at a time so the oil temperature won't drop more than 10°.