Polish Donuts

Catherine Spangler

1 package yeast  

2 cups scalded milk cooled to lukewarm.

2 cups flour

4 egg yolks plus 1 whole egg

½ cup sugar

½ cup shortening

1 teaspoon salt

1Tablespoon vanilla

5 cups flour

Dissolve yeast in lukewarm milk, add 2 cups flour, stir and let rise until light. 

Beat egg yolks and egg together and rest of ingredients, knead lightly.  Let rise until doubled.

  Roll to ½ inch thick.  Cut donuts with donut cutter.  Let rise until double.  Fry in 375 degree deep fat. 

While donuts are still warm, dip in this: 1 pound powdered sugar 1 Tablespoon corn starch 1 Tablespoon cream 1 teaspoon vanilla

Add enough water to make a medium thick frosting.