1 Tbsp Yeast 1/2 cup Instant potato flakes 1/2 cup -lukewarm water 1 cup Milk; scalded 2 Eggs; beaten 4 1/2 cup Bread mix; up to 5 cups 1/2 cup Butter; melted Vegetable oil for frying 3 Tbsp Sugar

* Vanilla Glaze 1 1/4 cup Powdered sugar 1/2 tsp Vanilla 2 tsp Milk

Lightly grease 2 baking sheets. In a large bowl, dissolve yeast in lukewarm water. Stir in eggs and butter. Add sugar, potato flakes and milk. Blend well. Add 4-1/2 cups bread mix and stir thoroughly. Add additional bread mix to make a soft, but not too sticky dough. Turn out on a lightly floured surface. Knead about 5 minutes until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down. On a lightly floured surface, roll out dough about 1/4 inch thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. In a deep fryer or electric skillet, heat 1/2 inch of oil to 375. Fry doughnuts about 1 minute on each side, until golden brown. Drain on paper towels. While still warm, brush doughnuts with Vanilla Glaze.

Vanilla Glaze: Combine all ingredients and stir until smooth. Formatted by Elaine Radis