2 pkg. yeast
4 c. lukewarm milk
2 tbsp. shortening
1 c. butter
4 eggs, beaten
1 c. sugar
1 tbsp. salt
2 1/2 tsp. vanilla extract
10 c. sifted flour
1 lb. confectioners' sugar

Dissolve yeast in milk in large bowl. Melt shortening and butter together in saucepan. Cool slightly. Stir into yeast mixture. Stir in eggs, sugar, salt and 1 1/2 teaspoons vanilla; mix well. Work in flour gradually. Place in greased bowl, turning to grease surface. Cover. Let rise in warm place until doubled in bulk. Roll on floured board to 1/4 inch thickness. Cut with doughnut cutter. Place on baking sheet. Let rise in warm place until doubled in bulk. Fry in 350 degree deep fat until brown. Drain on paper towels. Mix confectioners' sugar, 1/2 cup hot water and remaining vanilla in small bowl to smooth paste. Dip doughnuts into glaze. Drain on rack. Yield: 60 doughnuts.