50 g Solid vegetable shortening
60 g Butter
250 ml Water
125 g Sifted flour
5 Eggs
250 ml Oil
60 g Powdered sugar for dusting

Put shortening, butter and water in a large saucepan. Bring to the boil. When water is briskly boiling, stir in the flour.Continue stirring until mixture is smooth and separates from the sides of the pan. Remove from heat and set aside to cool for 10 minutes. Beat in eggs, one at a time, beating thoroughly after each addition. Set the mixture aside for a few minutes at room temperature. Heat the oil in a frying pan. Scoop about 2 tablespoons of the batter and fry in hot oil until golden brown.Repeat with remaining batter, adding extra oil if necessary. Drain cooked doughnuts on paper towels then dust lightly with sugar before serving.

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