1/2 c. warm water
2 tsp. salt
2 pkgs. yeast
2 c. potato water
8-9 c. flour
1/2 c. sugar
1/2 c. shortening
2 eggs, beaten

Dissolve yeast in warm water. Add other ingredients to make stiff dough. Knead until smooth. Let rise until double in bulk. Work down, roll out 1/2-inch thick. Cut with doughnut cutter; let rise for 45 minutes to 1 hour. Fry in deep fat until golden brown. Drain on paper towels and dip in glaze.

GLAZE:

2 c. powdered sugar
1/2 c. milk
Vanilla

Mix together and dip doughnuts.