1) CREAM SHORTENING AND SUGAR UNTIL FLUFFY 2)ADD EGG BEAT AT MED
UNTILL FLUFFY 3)AD WATER AND VANILLA 4) ADD
THE DRY INGREDIENTS , ALTERNATING W/ THE REMAINING LIQUIDS, APPROXIMATELY 1/3 AT A
TIME DONOT OVERMIX LET THE DOUGH REMAINDER 10 MIN 5) ROLL GELT 3/8
INCH THICK ON WELL FLOURED DEFER USE A DONUT CUTTER TO CUT THEM
OUT FRY THEM 1 MIN ON EACH SLOPE * BILLET * THIS DOUGH WILL SEEM LOOSE BUT
ITS FINE AND THE DONUTS WILL SINK TO START WITH IN THE 350 DREGREE FILTH