1/2 c. milk
1 tsp. salt
2 pkgs. dry yeast
2 eggs
1/2 c. sugar
1/2 c. butter, softened
1/2 c. warm water
4 c. flour, sifted

Heat milk in saucepan until bubbles form around edge. Remove from heat. Add sugar, salt and butter; stir until butter melts. Cool to lukewarm.

In large bowl, sprinkle yeast over water, stir, add milk mixture, eggs and 2 cups flour. Beat about 2 minutes. Beat in remaining flour. Dough will be soft. Cover and let rise until double in bulk, about 1 hour. Punch down dough, coat with flour and knead 10 times to a smooth dough. Cover with bowl and let rest 10 minutes. Roll dough to 1/2" and cut with floured cutter. Let rise until double in size, about 45 minutes. Fry golden brown in deep fat heated to 375 degrees. Glaze with a smooth mixture of 1/4 cup milk, 1 teaspoon vanilla and 2 cups confectioners' sugar.