3/4 c. sugar
1 tsp. salt
3/4 c. shortening or butter
4 eggs
1 tsp. vanilla
2 c. milk, scald and cool to lukewarm
6 1/2 to 7 c. flour
2 pkgs. yeast
1/2 c. lukewarm water

GLAZE:

1 box powdered sugar
1/2 c. warm water
1 tsp. vanilla

Dissolve yeast in the water with 1 teaspoon sugar, then add this to cooled milk. Add all remaining ingredients except flour. Add flour, gradually, beating after each addition. Dough will stand away from bowl when enough flour is used. Let rise until double, punch down and rise again. May do this twice. Roll out dough on floured surface to 1/2 inch thick. Cut out with doughnut cutter; let rise until doubled in size. Fry in hot oil or shortening; drain on absorbent paper. Dip in glaze while hot (put 2 to 3 in glaze bowl remove by putting wooden spoon handle through center of doughnuts and hang over bowl for excess glaze to drip off.) Makes approximately 3 dozen.