2 pkgs. yeast
1/2 c. warm water
1 1/2 c. scalded and cooled milk
3 eggs
1 1/2 c. mashed potatoes
3/4 c. sugar
1 c. shortening
1 1/4 tsp. salt
8 c. flour

Dissolve yeast in warm water. Add beaten eggs, milk, shortening, and potatoes; sift in half of the flour with sugar and salt. Mix well, then add rest of flour. Cover in well-greased bowl and let rise until double in size.

Knead and roll out on floured board. cut with doughnut cutter and let rise again until doubled in size. Cook in deep fat until golden brown. Dip in glaze of 1 cup sugar and 1/2 c. water. Cook to a thin syrup.