1 3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1/2 c. mashed potatoes
1 pkg. dry yeast
1/2 c. warm water
2 eggs
1/2 tsp. vanilla
6 1/2 - 7 c. sifted flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast over warm water and stir until yeast is dissolved. Add to lukewarm mixture. Stir in beaten eggs and vanilla.

Sift 6 1/2 cups flour with baking powder and salt; add gradually to the lukewarm mixture. Mix well after each addition. Add another 1/2 cup sifted flour if needed. Turn into a greased container; cover, let rise until double in bulk, about 1 1/2 hours.

On a well floured board, roll out dough to 1/2" thickness. Cut with floured doughnut cutter, reserving centers to make Pecan Rolls.

Place cut doughnuts on waxed paper; cover with a cloth and let rise until double, about 1/2 hour. Fry a few at a time in oil, 375 degrees. Drain on absorbent paper.

Shake a few doughnuts at a time in a bag of sugar and cinnamon. Or dip in a thin glaze of powdered sugar and milk. Makes about 4 dozen.

PECAN ROLLS WITH CENTERS: Lightly grease 12 medium sized muffin pan cups. In the bottom of each cup place 1 teaspoon brown sugar, 1 teaspoon light corn syrup, 1/2 teaspoon water, 3 pecan halves and 3 or 4 raisins. Arrange 4 doughnut centers on top of syrup mixture in each cup. Cover with a cloth and let rise until double, about 1/2 hour. Bake in 350 degree oven for 25 to 30 minutes.