1 c. 105 to 115 degree water
2 pkg. active dry yeast
4 1/2 c. flour
1/2 c. butter
1/2 c. sugar
2 to 3 eggs
1 tsp. salt

Add water to yeast. Sift and stir in 1 cup flour. Cover sponge and let rise 30 minutes in warm place. Set aside.

In large bowl, beat until soft the butter, sift sugar into butter gradually, blend until light and creamy. Beat eggs in one at a time. Add salt. Be in the sponge. Sift and beat in gradually 3 1/2 cups flour. Cover.

Let rise 2 hours until doubled. Roll and cut in floured board after cutting. Allow to rise 30 minutes. Fry in 375 degree deep fat fryer until golden brown. While warm, shake in bag filled with sugar or sugar and cinnamon.