Use 1/2 of sweet dough recipe

After second rising, roll out dough 1/3 inch thick. Cut with floured 3 inch doughnut cutter. Let rise on board until very light 30 to 45 minutes. Leave uncovered so a crust will form on the dough. Drop into deep hot fat (375 degrees), fry as many at a time as can be turned easily. Turn doughnuts as they rise to surface and show a little color. Fry about 3 minutes to completely brown on both sides. Lift from fat with long fork. Drain on absorbent paper. For sugared doughnuts; place in bag with granulated sugar, and shake. 1 1/2 to 2 dozen doughnuts.