3 eggs, beaten
2 c. warm water
4 T. dry yeast
6 c. flour
1 T. salt
½ c. granulated sugar
½ c. vegetable oil
1 to 2 tsp. lemon &/or vanilla flavoring (opt.)

Beat eggs in a medium bowl. Dissolve yeast in water; mix with eggs. Add rest of ingredients, mixing well. Put into a covered bowl and let rise until doubled. Roll out on a lightly-floured surface and cut with a doughnut cutter. Let donuts rise until doubled. Deep-fat-fry at 375°.

Cool, then dip into a glaze made of:
2 c. powdered sugar
1/3 c. milk
1 tsp. vanilla

These stay soft and good for a few days.

Variation: For something different, try dipping doughnut tops into this chocolate glaze:
4 c. powdered sugar
½ c. cocoa
¼ tsp. salt
1/3 c. hot water
1/3 c. butter or margarine, melted
1 tsp. vanilla flavoring

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