Donuts

4 c. warm water
1 c. sugar
3 Tbsp. yeast
1 1/2 sticks butter or margarine
1/2 tsp. lemon flavoring
1/2 tsp. vanilla
1 tsp. nutmeg (optional)
1/2 c. dry potatoes
3/4 c. powdered milk
1/2 Tbsp. baking powder
3/4 Tbsp. salt
2 eggs, slightly beaten
approximately 8 c. flour (may
have to add more)

Mix well by hand or with mixer. Roll out and cut.
Place on tinfoil and cover with clean, dry towels to raise.
Makes about 85 donuts. Fry in hot vegetable oil. Dip in glaze or just frost one side.

Glaze:
2 c. powdered sugar
1/3 c. water
vanilla
pinch of salt
Roll in glaze and put on sticks to dry.

Potato Donuts

4 c. warm water
2 Tbsp. yeast
1 c. sugar
1/2 c. powdered milk
2 c. mashed potatoes
1/2 tsp. lemon juice or 2 tsp. mace
4 eggs
1 c. melted shortening or oil
1 Tbsp. salt
flour (at least 6 c.)

Mix all the ingredients except flour, until well mixed. Then add flour until you can handle it (like bread dough). Put dough on board and knead, let rise. Roll it out, cut, let it rise. Cook in deep fat fryer at 375 degrees to 400 degrees. Place the side of the dough that was exposed in the hot oil first. Turn when brown. Glaze as desired.