Polish Doughnuts

• 1 cake yeast
• 1 pt. scalded and cooled milk
• 4 yolks and 1 whole egg
• about 7 c. flour
• 1/2 c. sugar
• 1/4 lb. butter or oleo
• 1/2 tsp. vanilla
• grated rind of 1/2 orange or lemon
• 1 tsp. salt

1. Dissolve yeast in lukewarm milk.
2. Add 2 cups flour.
3. Let stand in warm place 1/2 hour.
4. Then beat eggs, sugar, vanilla, grated rind and salt until light.
5. Add this to the sponge.
6. Melt butter and add also to the sponge.
7. Add 5 cups flour.
8. Cover and let rise about 1 hour or until double in bulk.
9. Turn on floured board and pat with hands or roll until 1/2-inch thick.
10. Cut with doughnut cutter and let rise until light.
11. Drop in hot fat and fry until done.
12. These are very light and do not absorb grease.
13. (Sponge means the yeast, milk and flour mixture.)

cake yeast, milk, yolks, flour, sugar, butter, vanilla, orange, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288449 (may not work)