3/4 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. (1/2 stick) butter
1/4 c. warm water
1 pkg. or cake yeast
1 beaten egg
3/4 c. unsifted flour

Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm mixing bowl. Sprinkle crumbled yeast in. Stir until dissolved. Add lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in enough additional flour to make a soft dough.

Turn dough out onto a lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning the dough to grease all sides. Cover and let rise in a warm place. Double in bulk, about 1 hour. Punch down and roll out about 1/2 inch thick. Cut with doughnut cutter. Place on greased baking sheet. Cover and let rise in a warm place until double in bulk. Handle dough as little as possible. Fry in deep fat at 375 degrees for 2-3 minutes. Drain and dip in soft powdered sugar icing.