1/2 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. softened butter
2 pkgs. dry yeast
1/2 c. warm water
2 eggs
4 c. flour

Heat milk in a small saucepan until bubbles form around edge of pan, remove from heat. Add sugar, salt and butter, stir until butter is melted. Let cool to lukewarm. In a large bowl of electric mixer sprinkle yeast over water, stirring until dissolved. Add milk mixture, eggs, 2 cups flour and at medium speed, beat until smooth - about 2 minutes.

With a wooden spoon, beat in remaining flour, beat until smooth. Dough will be soft. Cover and let rise in warm place (85 degrees) until doubled in bulk - about 1 hour. Punch dough down and turn out on a floured board, turning over to coat with flour. Knead 10 times to smooth dough. Cover with mixing bowl and let rest for 10 minutes. Roll dough to 1/2 inch and cut with a floured doughnut cutter. Let rise until doubled i size - about 45 minutes. Fry golden brown in deep fat - 375 degrees.

GLAZE:

2 c. confectioners' sugar
1/4 c. milk
1 tsp. vanilla

Mix until smooth. Makes enough for 2 dozen doughnuts. Serves 21-24.