Donuts

1 3/4 c. milk
1/2 c. butter
1/2 c. sugar
1/2 c. mashed potatoes (I use Instant)
1 T yeast
1/2 c. warm water
2 eggs
2 tsp. vanilla
6 1/2 to 7 c. flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in butter, sugar, and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast over warm water and stir until dissolved. Add to lukewarm mixture. Stir in eggs and vanilla. Sift flour with baking powder and salt. Add gradually to warm mixture. Mix well after each addition. Add another 1/2 c. of flour if needed, but this is a soft dough. Turn into a greased container. Cover and let rise until double in bulk about 1 1/2 hours.

On well floured board, roll out dough to 1/2 -inch thickness. Cut out with a doughnut cutter (I use a drinking glass for the the circle then punch a hole in the center with the end of a funnel, stretching the hole bigger.) Place donuts on wax paper. Cover with cloth and let rise until double in bulk (about 1/2 hour). Fry in oil at 375. Drain on absorbent paper. Glaze while still warm.

Glaze:

2/3 c. butter

4 cups powdered sugar

3 tsp. vanilla

1/2 c. hot water

Melt butter over stove then add sugar and vanilla. Mix until smooth. Remove from heat and stir in hot water.

The way I cut them, this recipe makes about 55 donuts, and the glaze comes out perfectly to cover this amount of donuts. You'll never eat a Crispy Cream again.