French Market Doughnuts

1 pk Active dry yeast

1 1/2 c Warm water -- 105 deg.

1/2 c Sugar

1 t 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!