1 pkg. dry or compressed yeast
1/4 c. lukewarm water
1 3/4 cup scalded and cooled milk
4 egg yolks and 1 whole egg
1/2 c. granulated sugar
1/4 lb. of butter
1/2 tsp. vanilla
1 tsp. salt
Grated rind of half a lemon
About 7 cups sifted flour

Dissolve yeast in lukewarm water. When dissolved, add 2 cups of flour and lukewarm milk. Mix and let stand in a warm place for about 30 minutes. Beat eggs, sugar, vanilla, grated rind and salt until light. Add this to the sponge mixture. Add melted butter and 5 cups flour and mix into sponge mixture until thoroughly blended. Cover and allow to rise until double in bulk, about 1 hour. When light, turn onto floured surface and pat with hands until dough is 1/2 inch thick. Cut with doughnut cutter. Cover and let rise on floured board until light. Drop into deep hot fat heated at 370 degrees and cook until golden brown and done. Drain on paper and sprinkle with powdered sugar. NOTE: The less flour you use, the lighter the doughnuts.