1 pkg. dry yeast
1/4 c. warm water
1/3 c. softened butter
2/3 c. sugar
1 egg
3 egg yolks
1 tsp. vanilla
1 tsp. grated lemon or orange rind
3/4 tsp. salt
3 1/2 c. flour
Shortening for deep fat frying
Confectionery sugar

Dissolve yeast in warm water; set aside. Cream butter and sugar until light and fluffy. Beat in whole egg; then 1 at a time add yolks; blend well. Add vanilla, rind, salt and yeast. Beat in well. Stir in enough flour, gradually, to make dough easy to handle. Turn dough onto a floured surface. Knead, adding flour as necessary, until dough is smooth and elastic, about 10 minutes.

Place in a greased bowl, cover and let rise until double in bulk. Turn onto floured surface; roll or pat to 1/2" thickness. Cut out with doughnut cutter. Cover, let rise until double in bulk.

Heat shortening to 375 degrees. When ready fry doughnuts 2 to 3 minutes, turning as necessary to brown all sides. Drain doughnuts on paper toweling; sprinkle with the confectioners' sugar, if desired. Makes 2 dozen, approximately.