New Orleans Doughnuts

In large bowl, sprinkle yeast over warm water; stir to dissolve.

Add sugar, salt, eggs, milk and shortening; blend well. Add flour, one cup at a time, blending well after each.

Turn dough in oiled bowl; refrigerate about an hour.

Cut out as much as you need to cook each time you need.

(The rest of the dough can be kept in large bowl in refrigerator for a week.

Cover dough in refrigerator with Saran Wrap and punch down everyday.)