1 pkg. yeast
1/4 c. warm water
3/4 c. lukewarm milk
1/4 c. sugar
1 1/4 tsp. salt
1 egg, beaten
1/4 c. soft shortening
3 1/2 c. sifted flour

TOPPING:

1/2 box powdered sugar
1/4 c. boiling water
1/2 tsp. vanilla

Dissolve yeast by letting stand 5 minutes in warm water without stirring. In a bowl mix the milk, sugar and salt. Add the dissolved yeast. Then stir in egg and shortening.

Gradually add flour. As dough becomes stiffer, use hands. Knead until smooth and elastic. Put into lightly greased bowl and cover with a damp cloth. Let rise 2 hours. Punch down and let rise for 1 hour. Roll to 1/3 inch thickness. Cut and let rise 30 to 45 minutes. Leave uncovered so crust will form on top. Slip top side down into fat at 375 degrees. Turn and do not pick with fork. Cook approximately 3 minutes.

Dip in topping and let cool.