Fastnachts — Raised Doughnuts

Directions

1. At night break and soak yeast in lukewarm water for 20 minutes.
2. Mix with flour to a thick batter.
3. Cover, let rise in warm place overnight until doubled.
4. In the morning cream together the shortening, sugar and salt.
5. Add this to the risen sponge, with the beaten eggs and spice.
6. Stir in as much flour as mixture will take up readily, making a rather soft dough.
7. Mix well.
8. Let rise until doubled in bulk.
9. If desired, stir down and let rise again until nearly doubled.
10. Turn onto floured board, pat or roll until 1/3 inch thick and cut with doughnut cutter.
11. Cover to prevent drying and let rise until doubled.
12. Fry in deep hot fat about 375 degrees.
13. If no thermometer is at hand, test temperature with 1 inch square of bread, which should brown in 1 minute .