1 lg. can evaporated milk, scald
3 egg yolks
1/4 lb. softened butter
1 tsp. vanilla
3 tbsp. sugar
1 cake yeast
1 tsp. salt
4 c. flour

Add scalded milk to salt, sugar and butter. When lukewarm add crumbled yeast, also two cups flour and mix well. Allow to stand until light and spongy, about one hour. Add yolks, vanilla and remainder of flour, mixing thoroughly. Let rise until double in bulk, about 1 1/2 or 2 hours. Then roll out, cut out with doughnut cutter and let rise for half hour before frying. Deep fry with raised side down first. Especially good when sprinkled with granulated sugar and cinnamon.