1/4 c. butter
3/4 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. warm water
1 pkg. active dry yeast
1 egg, beaten

Scald milk; stir in sugar, salt, and butter. Cool to lukewarm. Measure warm water into large warm mixing bowl; sprinkle in yeast. Add lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in enough of remaining flour to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 5-10 minutes. Place dough in greased bowl, then turn greased side to top. Cover with damp cloth. Let rise in warm place until doubled, about 1 hour. Punch down dough. On lightly floured surface, roll out to rectangle 12 x 10 inch (about 1/2 inch thick). Place cut doughnuts on cookie sheet. Let rise 1 hour. Fry in vegetable oil 2-3 minutes at 375 degrees. Cool and pour on glaze.

GLAZE:

Blend 2 cups confectioners sugar, 1/3 cup milk, and 1 teaspoons vanilla.