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1 cup scalded milk	2 tsp nutmeg
1/2 cup mashed potatoes	2 1/2 eggs
3/4 cup sugar	6 Tblsp softened butter
1 Tblsp dry yeast	1/4 cup potato water
3/4 tsp salt	6 cups flour

Cook potatoes; drain off 1/4 cup potato water to use to dissolve yeast in. Scald milk. Beat eggs. Add cooled milk and eggs to yeast mixture. Combine dry ingredients. Add to yeast mixture, beating vigorously. Make soft dough. Let rise until double. Mix down; roll out. Cut into circles with tin can, then make hole in circle with thumb. Make hole big enough so as not to go shut while cooking or use cutter. Start cooking when all are rolled out and molded. Cook each side one minute in 2 quarts peanut oil at 375 degrees. While warm, roll in glaze.