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BAKERY DOUGHNUTS 
(This is a good basic recipe that can be used for dinner rolls or for cinnamon buns if desired. Omit spice if using for rolls.)

4 c. warm water
4 pkgs. dry yeast
1 tsp. sugar
1 1/2 c. soft shortening (I use 1 c. butter & 1/2 c. Crisco instead)
1 c. sugar
4 eggs
1 tsp. vanilla
1 tbsp. salt
1 tsp. mace (optional)
1 tsp. nutmeg (optional) (I don't use it)
13 to 14 c. flour

Combine water, dry yeast and 1 teaspoon sugar and stir until dissolved. Set aside. Cream together shortening and sugar. Add eggs, vanilla, salt, mace and nutmeg and beat well. Then add yeast mixture. Add flour and knead until smooth and elastic.

Place in greased bowl and grease top. Cover and let rise until double. Then roll out to 1/2 inch thickness and cut with doughnut cutter. (Or shape into rolls or make buns.) Let rise until double again. Fry in hot fat at about 360 degrees. Dip in powdered sugar or glaze and drain on rack. This makes about 60 doughnuts; very good & light!

GLAZE:

1 lb. (3 1/2 c.) powdered sugar
6 to 8 tbsp. boiling water
1 tsp. vanilla

Mix until smooth.

OPTIONAL HONEY GLAZE:

2/3 c. powdered sugar
1/2 c. honey

Mix until smooth. Spread on warm doughnuts.
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