1 pkg. yeast
2 c. milk, scalded and cooled
7 c. all-purpose flour, divided
1 egg, beaten
1/2 c. sugar
1/2 c. (1 stick) butter
1 tsp. salt
1 tbsp. vanilla

Dissolve yeast in lukewarm milk. Add 2 cups flour and let rise until light. Beat egg into mixture. Add rest of ingredients. Knead and let rise. Roll and cut.

Fry donuts in deep hot fat (375°F). Drain on paper towels. Drop hot donuts into glaze. Place on wire rack until glaze is set.

Glaze:

1 (1 lb.) box confectioners' sugar
1 tbsp. cornstarch
1 tbsp. cream
1 tsp. vanilla
warm water to make medium consistency

Dip donuts while still warm.

Submitted by: Jane Griffith