Scald 1 1/2 c. milk. Let cool.
Dissolve 2 pkg yeast in 1/2 c. lukewarm water; add 2 T. sugar. Stir.
To 1 c. hot mashed potatoes (can be instant), add 3 T. Crisco and 2 beaten egg yolks (save whites for next step). Stir until Crisco is melted. Add 2 egg whites, beaten stiff.
Mix dry ingredients:
5 C. flour
1 t. salt
2 T. sugar
1 t. nutmeg (Grandma's recipe says 1/2 t.)
1 t. cinnamon (Grandma's recipe says 1/2 t.)
Mix yeast into mashed potato mixture. Stir into dry ingredients and cooled milk. (Mix wet into dry)
This mixture will be sticky. It needs to rise one hour (double in size) in a towel-covered bowl. If you do it in a warm room, it works much better.
Turn out on floured board. Work with hands a small part at a time. Cut out donuts and lay each on board. Keep out of cool air - let rise again before cooking.
Fry in melted Crisco (3 lb. can). Test oil temperature with donut holes.
Glaze
1 lb. powdered sugar
2 t. vanilla
Add boiling water to make the right consistency.
(Mark and Kris make a chocolate glaze sometimes, too. Just add a bit of cocoa until it's a good color.