2 c. milk
1/2 c. sugar
2 tsp. salt
2 pkg. dry yeast dissolved in 1/4 c. water
7 c. flour
2 eggs
1/2 c. butter

Scald milk, sugar and butter. Cool. Add yeast, then other ingredients and work dough until smooth and spongy. Rise 1 1/2 to 2 hours. Roll on floured board, cut donuts, let rest 15 minutes and fry in deep fat, then glaze.

GLAZE:

1 lb. powdered sugar
1 tbsp. cornstarch
1 tsp. vanilla
1/4 c. butter

Combine these 4 ingredients, then add really hot water to make a liquid like cream mixture. Dip hot donuts in glaze, place on rack to cool.