In a large glass bowl, cream the sugar, eggs, vanilla and butter.
Combine the flour and baking powder. Alternate adding the flour/baking soda and the milk in the creamed ingredients.
Roll out dough in flour and sugar, and cut to desired size.
Drop in hot oil turning once when brown. Do not crowd the doughnuts or add too many at a time in the oil. This has a tendency to cool the oil too fast and make the pastries greasy.
Sprinkle with powdered sugar or Steen's syrup.
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