3/4 c. sugar
2 tbsp. yeast
2 c. warm water
1/2 c. warm milk
2/3 c. Crisco shortening
1 c. dry instant mashed potatoes
1 tsp. salt
1 tsp. vanilla
1 heaping tsp. baking powder
6 to 8 c. flour

Dissolve yeast in warm water until yeast starts to work. Mix warm milk, shortening, potatoes, salt, baking powder and vanilla; beat until there are no lumps. Mix in yeast mixture. Add flour and knead until dough is light and elastic. Place in greased bowl; let rise 2 hours. Knead down and let rise again. Roll out on lightly floured board to 1/2-inch thick. Cut with tuna can and poke hole in center of dough with finger. Place on floured towel, let rise. Fry in hot oil until golden brown. Drop doughnut top side down to fry.