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2 c. flour
6 Tbsp. sugar
1 tsp. salt
1 pkg. yeast
1 1/2 c. water
1/2 c. milk
3 Tbsp. butter

2 c. powdered sugar
1 tsp. vanilla
milk to make thin coating

In large bowl, mix flour, sugar, salt and yeast.
Combine and heat until warm the water, milk and butter. Add to
dry ingredients. Beat with mixer until dough is smooth. Add
more flour; mix by hand until dough is stiff enough to work on
board. Knead on floured board until smooth. Place dough in
oiled bowl. Let rise in warm place 1 hour. Roll dough on
floured board to 1/2-inch thick; cut out. Let rise 45 minutes.
Cook in hot oil.
Make glaze of powdered sugar, vanilla and milk. Dip
cooked doughnuts in glaze and drain.
Note: Lynne Latham made her grandmother's recipe
popular at A.C. Schools for many occasions. Lynn taught Vo.
Ag. for four yeast at Arvada-Clearmont and many of her students
learned to make doughnuts as well.

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