2 pkgs. Fleischmann's yeast
2 c. scalded milk
2 eggs
7 c. flour
1 1/2 tsp. salt
3/4 c. mashed potatoes (optional)
1/2 c. lukewarm water
1 c. sugar
1/8 tsp. nutmeg
1/2 c. (1 stick) butter
1 tsp. vanilla

Pour yeast into the lukewarm water, stir and let stand about 5 minutes. Scald milk and cool to lukewarm. Cream together butter, sugar, vanilla, salt, eggs and nutmeg. Add lukewarm milk to softened yeast and blend this liquid with 3 cups flour. Beat smooth, then add the creamed mixture and remainder of flour. Let rise in a warm place until double in size - work down and form donuts. Let rise until almost double, then fry in Crisco oil at 370 degrees. You can also refrigerate the dough when all mixed up and it will rise real slow (7 to 8 hours), then roll out and form donuts without kneading. They will rise real fast after being refrigerated. Fry at 370 degrees and ice immediately.

YEAST DOUGHNUT ICING:

2 c. brown sugar
1/2 c. milk
1/2 stick butter
1 tsp. vanilla

Cook together until thickened a little. Add powdered sugar to make a real soft or runny icing. Dip donuts in while hot and it will form a glaze, drain on a cake rack.