Combine first 4 ingredients. Stir until sugar dissolves. Add Milk and warm water. Stir and set aside. Mix egg powder in water until completely dissolved. Add dissolved yeast mixture into egg mixture. Add egg/yeast mixture to sugar mixture. Stir in 6 cups flour. Beat until it is a spongy consistency. Add remaining flour. Stir until flour is completely mixed in. This makes a very moist dough. Cover and let rise in a warm place for 1 hour. Stir with a large spoon for 5 minutes. Cover and rise again for 1/2 hour. Roll out on well floured surface using just 1/3 of the dough at a time. Roll dough 1/2 inch thick and cut with doughnut cutter. Place cut doughnuts on wax paper that is floured well. Allow to rise at least 30 minutes. Usually by the time I get all the doughnuts cut out it is time to start cooking the first doughnuts I cut.

Meanwhile, mix all ingredients for Glaze over low heat in a medium saucepan. Allow to simmer on lowest heat possible for the duration of the glazing process.

Heat oil between 350℉ and 385℉. Place doughnuts in oil and fry on each side a minute or two or until lightly brown. Remove from oil and immediately dip in glaze and allow excess glaze to drip back into pan by holding doughnuts over glaze pan with the handle of a wooden spoon or even knitting needles.

These are the best served fresh and warm, but they can be “freshened up” by placing cooled doughnuts in the microwave for approximately 8 seconds.