b'STRECH THE DOUNUT INTO AN OBLONG SHAPE.1 1/4 Cup Water2 Whole Eggs3 CupsBread Flour3 3/4 CupAll-PurposeSTARTBYMAKINGTHEDANISHDANDIEDOUGH.FlourTWIST EACH END OPPOSITE DIRECTIONS TO CREATE TWO TWISTS. COMBINE WATER, BREAD FLOUR, SHORTENING, EGGS, 3 TablespoonMilkALL- PURPOSE FLOUR, MILK POWDER, SALT, YEAST,PowderSUGAR, AND GROUND ORANGES AND LEMONS TO ALARGE MIXING BOWL AND MIX FOR 15 MINUTES ON 1 1/4 CupLand -O-MEDIUM SPEED WITH A DOUGH HOOK. Lakes MargarineFOLD IN THE MARGARINE AS SHOWN ON PAGE 284. 2 1/2 TeaspoonsSaltCUT THE DOUGH INTO 2 x 4 INCH RECTANGLES. CUT A 1/2 CupCriscoSLIT ALL THE WAY THROUGH EACH RECTANGLE LEAVING ShorteningA 1/2 INCH UNCUT AT EACH END.1/2 CupGranulated Sugar2 1/4 Tablespoon Yeast1/4 CupGroundAFTER TWISTING THE DONUTS,PLACE FOR 20 MINUTESIN A WARM PLACE. CAREFULLYOranges And LemonsTRANSFER DONUTS INTO VEGETABLE OIL. FRY AT 360 DEGREES FOR APPROXIMATELY ( recipe on page 282 )2 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.AFTER FRYING, ALLOW DONUT TO DRAIN ON A COOLING RACK FOR 2 MINUTES. GLAZEWHILE DONUTS ARE STILL WARM. AS SOON AS ALL THE DONUTS HAVE BEEN COVERED TUCK THE TOP HALF OF THE DOUGH PIECETHROUGH Vegetable Oil ( amountWITH GLAZE SPRINKLE THEM WITH CINNAMON SUGAR MIX. THE OPENING IN THE MIDDLE. depends on the size offryer )MAKES 1 1/2 TO 2 DOZEN DONUTS.Donut Glaze ( recipefound on page 283 )11 12'