1 c. milk
1/4 c. butter
1/4 c. sugar
1 tsp. salt
1 pkg. yeast
1/2 c. warm water
1 beaten egg
3 1/2 - 4 c. flour
Fat for deep frying

Scald milk; add butter, stir until melted. Add sugar and salt. Pour into bowl and cool to lukewarm. Soften yeast in warm water and add to milk mixture. Add egg; mix well. Gradually add flour. Beat well after each addition. Knead on floured surface until smooth and satiny, 3-5 minutes. Place in greased bowl, cover and let rise about 1 hour until doubled. Punch down, cover and let rise until light. Roll out dough to 12 inche square. Cut into 4x1 1/2 inch rectangle. Place on floured surface. Let rise until uncovered until doubled. Heat fat to 375 degrees; fry 1-2 minutes on each side. Dip Tops in icing. Makes 32.

ICING:

2 c. powdered sugar
2 tbsp. butter
1/2 tsp. vanilla
1/4 tsp. salt
1/4 maple syrup

Combine all ingredients and mix until smooth. Add syrup until icing is of spreading consistency.