1 pkg. active dry yeast
1/4 c. warm water
1/3 c. butter (at room temperature)
2/3 c. sugar
1 egg
3 egg yolks
1 tsp. vanilla extract
1 tsp. grated orange or lemon peel
3/4 tsp. salt
3 1/2 c. all purpose flour

Fat for deep frying heated to 375 degrees. Confectioners' sugar (optional).

Dissolve yeast in warm water. Cream butter and sugar until fluffy. Beat in egg, then egg yolks, one at a time. Add vanilla extract, orange peel dissolved yeast, and salt. Beat until mixed. Stir in flour gradually, adding enough to make a stiff dough. Turn dough onto a floured surface. Knead until smooth and elastic, about 10 minutes. Place in greased bowl. Cover. Let rise until doubled in bulk. Turn onto lightly floured surface. Pat or roll into 1/2 inch thickness. Cut out with doughnut cutter or wide mouthed glass. Cover. Let rise until doubled in bulk. Fry in hot fat 2 to 3 minutes turn to brown all sides.

Drain doughnuts on paper towels and sprinkle with confectioners' sugar, if desired.