1/2 c. shortening
1/2 c. sugar
2 eggs
1 1/2 c. lukewarm water
1 pkg. yeast
5 1/2 c. flour
1 1/2 tsp. salt

Cream shortening, add sugar and eggs (beat well with mixer). Dissolve yeast in lukewarm water. Add flour and salt to make stiff batter. Add creamed mixture and rest of flour to make a smooth dough. Knead - turn into greased bowl. Cover and let rise. Punch down and let rise again.

Roll out dough and cut out doughnuts. Let rise 20 minutes. Fry in hot shortening (such as Crisco). Dip while hot in glaze. Recipe makes 36 to 40 doughnuts. Makes good doughnuts. May keep dough in refrigerator one week.

GLAZE:

3 tbsp. butter
4 tbsp. boiling water
1 c. sifted confectioners' sugar
1 tsp. vanilla

Beat together. Dip doughnuts while hot.