Ingredients:

½ cup shortening
2 cup milk, scalded
1-½ package yeast
3 eggs, beaten
1 cup sugar
1-½ teaspoons salt
1 cup freshly mashed potatoes
½ teaspoon cinnamon
½ teaspoon lemon extract
8 cup flour
oil for deep frying
¾ cup sifted powdered sugar
½ teaspoon vanilla

Add shortening to milk, stirring until melted; set aside to cool.

Dissolve yeast in ¼ cup warm water. Beat eggs in bowl until frothy. Beat in sugar and salt gradually. Stir in next 3 ingredients, milk mixture and yeast, mixing well. Add flour, 1 cup at a time, to make soft dough.

Knead on lightly floured surface until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered, until doubled in bulk.

Roll out ½ inch thick; cut with floured doughnut cutter and place on greased cookie sheet. Let rise, covered with moist cloth, until doubled in bulk.

Deep fry at 350 degrees.