| 1 Pkg | Yeast |
| 2 Cups | Milk, scalded |
| 3/4 Tsp | Salt |
| 1/2 Cup | Butter, softened |
| 2 | Eggs, whisked |
| 1/2 Cup | Sugar |
| 1 Tsp | Nutmeg |
| 5 - 7 Cups | Flour |
| 2 - 3 Pkg | Lard |
1) Add yeast to cooled milk; add sugar, eggs, butter, and salt. Stir well and add enough flour to make a soft dough.
2) Knead well so that it doesn't stick to hands. Let rise until double in size, punch down, let rise again. Roll out 1/2 inch thick with doughnut cutter and rise again.
3) Fry in lard filled over 1/3 in a pot.
2) Knead well so that it doesn't stick to hands. Let rise until double in size, punch down, let rise again. Roll out 1/2 inch thick with doughnut cutter and rise again.
3) Fry in lard filled over 1/3 in a pot.
Glaze
| 2 Lbs | Icing Sugar |
| 1 Tbsp | Butter |
| 1 Tsp | Vanilla |
| Hot water |
1) Combine all the ingredients together adding only enough hot water to make a thick glaze.
2) Dip cooked doughnuts with thongs in glaze and let cool on a rack.
2) Dip cooked doughnuts with thongs in glaze and let cool on a rack.
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