3/4 c. milk
1/4 c. sugar
Salt
1/4 c. butter
1/4 c. warm water
1 pkg. or cake Fleischmann's yeast, active dry or 1 tsp. compressed
1 egg, beaten
About 3 1/4 c. unsifted flour

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm mixing bowl. Sprinkle or crumble in yeast; 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 lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Roll out about 1/2 inch thick. Cut with 2 1/2 inch doughnut cutter. Place on greased baking sheets. Cover and let rise in warm place free from draft, until doubled in bulk, about 1 hour.

Handle doughnuts as little as possible to prevent falling. Fry in deep fat (375 degrees) for 2-3 minutes, or until brown on both sides. Drain on absorbent paper. While warm, glaze (below) or cinnamon-sugar (below).

GLAZE:

Blend together 2 cups sifted confectioners sugar, 1/3 cup milk and 1 teaspoon vanilla. Dip warm doughnuts into glaze. Drain on rack set over waxed paper or platter to catch icing so it may be reused.

CINNAMON-SUGAR:

Combine 1/2 cup sugar and 2 teaspoons cinnamon. Dip warm doughnuts into mixture.

Makes about 20 doughnuts.