2 package yeast
2 tablespoons shortening
4 eggs, beaten
1 tablespoon salt
10 cups sifted flour
1 quart lukewarm milk
1 cup margarine
1 cup sugar
2-1/2 teaspoons vanilla
1 lb. powdered sugar
Dissolve yeast in milk. Melt shortening and margarine together. Cool slightly; stir into yeast mixture. Stir in eggs, sugar, salt and 1-1/2 teaspoons vanilla. Work in flour gradually. Place in greased bowl. Let rise until double in bulk. Roll 1/2-inch thick on floured board. Cut with donut ter. Let rise until double in bulk. Fry in 350 degrees deep fat until brown. Drain on paper.
Mix powdered sugar, 1/2 cup hot water and vanilla to a smooth paste for glazing. Drain on rack.
Yield: 60.
For better tasting Donuts
A small amount of vinegar added to deep fat while heating to fry donuts eliminate any greasy taste in the Donuts