1/4 c. Fluffo
1 c. sugar
2 eggs
4 c. sifted flour
4 tsp. double acting baking powder
1 tsp. salt
3/4 c. milk
1 tsp. vanilla
Fluffo for deep frying

Cream Fluffo and sugar until well blended. Stir in eggs. Combine dry ingredients and add alternately with milk and vanilla, stirring until blended after each addition. The dough should be soft and a little sticky. Divide dough into 3 parts. Wrap each part in wax paper and then in foil and chill for 1 hour. On a lightly floured board, roll 1/3 of dough at a time until it is 1/4" thick. Cut with floured cutter and fry.

While hot, after draining, roll in mixture of sugar and cinnamon or sifted powdered sugar. You can store the dough in the refrigerator for as long as six weeks, fixing only one of the three divided parts at a time. Yield: 3 dozen 3" doughnuts.