1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1 egg
2 tbsp. sugar
1 tsp. salt
1/3 c. butter
3/4 c. milk, scalded
3 1/2 to 4 c. all purpose flour

Sprinkle yeast on warm water. Let stand a few minutes. Stir to blend. Combine egg, sugar, salt, butter and hot milk. Cool to lukewarm. Stir in yeast. Add enough flour to make a dough stiff enough to handle. Knead on floured surface until smooth and elastic (3 to 5 minutes).

Place in greased bowl, turning dough to grease all sides. Cover. Let rise in warm place (80 to 85 degrees) until doubled, about 1 hour. Roll out on floured surface to 3/8 inch thickness. Cut with 2 1/2 inch round floured cutter.

Cover. Let rise again until doubled, about 1/2 hour. Fry a few at a time in vegetable oil about 2 inches deep, heated to 375 degrees. As soon as doughnuts rise to surface, turn with long handled fork. Fry until deep golden brown on both sides, turning often. Drain on absorbent paper. Dust with confectioners' sugar. Makes about 2 dozen.