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1-3/4 c. milk
3/4 c. sugar
1/3 c. shortening
1 tsp. salt
2 tsp. vanilla
1/4 c. warm water
2 pkg. yeast
2 eggs, beaten
6 c. plain flour

Warm milk and remove from heat. Stir in sugar, shortening, salt and vanilla. Measure warm water into a bowl and add yeast. Mix until dissolved. Add warm milk mixture to the yeast. Stir in beaten eggs and 4 cups of flour. Cover and let rise in a warm place until doubled.

Stir down and add remaining 2 cups of flour. Knead lightly to shape into a smooth ball. Divide dough. Roll each half into a circle 1/2 inch thick. Cut with a doughnut cutter. Place on a flat surface covered with waxed paper. Cover with towel. Let rise in a warm place free from draft until double in bulk. About 30 minutes.

Heat 2 to 3 inches oil to 360F in frying skillet. Gently drop 3 to 4 doughnuts into hot oil. Turn frequently until golden brown on both sides (2 to 3 minutes). Remove with slotted spoon and drain on paper towel.


1 c. powdered sugar
4 to 5 tbsp. maple syrup

Beat sugar and 4 tablespoons syrup together until smooth. If glaze is too stiff to spread, beat in a little more syrup. Spread on doughnuts.
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