1 pkg. yeast, dissolved in 1/2 c. warm water
1/2 c. milk, scalded
3 tbsp. shortening
1 tsp. salt
1/2 c. sugar

Stir until dissolved. Cool to lukewarm. Add dissolved yeast to mixture. Stir in 2 eggs, beaten well and 1 teaspoon vanilla. Add 4 cups sifted all-purpose flour, 1 cup at a time, beating well after each addition. Knead until smooth, about 8 minutes. Let rise until doubled in bulk, about 2 1/2 hours. Punch down. Roll 1/2 inch thick, cut with floured doughnut cutter. Let rise again about 1 hour. Fry in deep fat (375 degrees) until brown. Glaze while still warm.