Instructions: In a 5 quart mixer, dissolve yeast in 1/4 cup warm milk with 1/4 cup sugar, about 5 minutes. On stir speed with shield protector, mix in butter and vegetable shortening and beat until well mixed, about 2 minutes. On stir speed, mix in salt and all the flour (1 cup at a time) alternately with 1/2 cup warm milk, until dough forms a light paste. Transfer to a greased bowl and let rise until double in size. Punch down, transfer to plastic bag, and place in refrigerator for 8 hours or overnight.

Divide dough into 1 inch balls. On a lightly floured board, using a rolling pin, flatten the balls to 5 inch rounds. Heat oil in a wide deep fryer and fry rounds in very hot oil, turning once. Transfer to platter with paper towels to drain off excess oil. Sprinkle with 1 cup sugar and the cinnamon.

Makes 24.

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