In a large bowl, dissolve yeast in 2 cups of warm water.
Add eggs, flour, salt, sugar and lard to yeast mixture.
Cover with a tea towel and let rise until doubled.
Roll out to ½" thick, cutting with a doughnut cutter or a plastic cup with a round opening.
Let rise again, 30-45 minutes.
Set rounds onto a plate.
Put rounds into a doughnut pan, or cut out the centers with a knife and place or cookie sheet or in mini bundt pan.
Bake for 15 minutes at 350 until golden.