2 tbsp. sugar
3 cakes of yeast
15 egg yolks
14 tbsp. sugar
1 c. milk
1/2 lb. butter
1 tsp. salt
1/2 tsp. vanilla
3 tbsp. liquor
8 c. flour

Into a bowl break up yeast. Add 2 tablespoons sugar. Let stand for 15 minutes, mixture will rise. Beat egg yolks together with the sugar. Combine milk and butter, heat until butter melts and add to egg yolk and sugar mixture. Add vanilla, liquor and salt. Add flour, then the yeast.

Turn out on lightly floured board and knead for around 10 minutes until mixture does not cling to your hands. Add flour as necessary for a kneadable dough. Place in lightly greased bowl and turn dough to grease all around. Cover, let rise for 2 1/2 hours in a warm area, until bulk doubles.

Roll out a portion at a time (on a lightly floured board) to approximately 1/2 inch thickness, cutting out circles to desired doughnut size. Cover again, let rise for 1 hour in a warm area. Deep fry in hot fat at 375 degrees. Turn once, drain, cool, dust with confectioners' sugar or use granulated sugar.