3 and 1/4 lbs of all purpose flour (11 and 3/4 cups)1 tablespoon of Crisco (vegetable shortening)6 eggs1 teaspoon of salt1 cup of sugar1/2 stick of butter1 and 1/2 tablespoons of active dry yeast1 lemon, zest2 cups of milk
Preparation
In a pan over medium low heat, add the milk, crisco and the butter and warm it up a little (or until the butter melts).
In a large bowl, add the sugar, eggs and lemon zest, salt and beat for a minute then add the warm milk and beat again.
In a small bowl, combine 1/2 teaspoon of sugar, the yeast, 3 tablespoons of warm water and let the yeast rise.
Add the flour and the yeast to the large bowl, mix and knead very well (about 15 minutes) and cover the bowl well.
Let it rise until doubled the size in a warm place (at least 3 hours).
Grease a working space and place medium sized balls of the dough on it.
Heat a pan with a good amount of oil (about 2 inches).
When the oil is hot, stretch out each ball of dough and lay it in the oil.
When golden brown, remove it from the oil and place it in paper towels.
When they are cold, sprinkle them with sugar and cinnamon.