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Old Fashioned Glazed Doughnuts

1 cup scalded milk
1/2 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 eggs plus 1 egg yolk, beaten
2 envelopes active dry yeast
4 cups sifted flour
Cooking Oil

In a large mixing bowl, pour scalded milk over the butter, sugar
and salt. Cool slightly. Add the eggs. When the temperature
reaches between 105 to 115 degrees, add the yeast. Let mixture
stand for 5 minutes. Blend in flour a little at a time. Mix into
a soft dough. When smooth, turn the dough out onto a well-floured
board. Knead gently for about 2 minutes. Place the dough in a
greased bowl, turning to coat all sides. Let rise for 1 hour.
Punch the dough down and divide in half. On a lightly floured
board roll each section to 1/2-inch thickness. Cut with a floured
doughnut cutter. Place on waxed paper. Set in a warm place. Let
rise for 30 minutes. In a deep skillet heat cooking oil to 375
degrees. Using a slotted spoon gently slip each doughnut into the
oil. Fry for 2 minutes or until golden brown, turning once. Drain
on paper towels. In another mixing bowl, blend 1 cup confectioners'
sugar, 3 tablespoons water and 1/2 teaspoon vanilla extract.
Drizzle over warm doughnuts.


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