1 cake yeast (or equivalent)
2 cups milk, scalded and cooled
7 cups all-purpose flour, divided
4 yolks plus 1 whole egg
1/2 cup sugar
1/2 tsp. vanilla
grated rind of orange or lemon
1 tsp. salt
1/2 cup (1 stick) butter

Dissolve yeast in lukewarm milk; add 2 cups flour. Let stand in warm place for about 1/2 hour.

Beat eggs, sugar, vanilla, grated rind and scant teaspoon salt. Beat until light. Add this to yeast mixture.

Melt butter and add this to mixture. Add remaining 5 cups of flour. Cover and allow to rise for about 1 hour or until double in bulk.

When light, turn on board and pat with hands until dough is 1/2-inch thick. Cut and let rise again until light.

Fry donuts in deep oil.