1 pkg. dry yeast
1/ c. warm water
1/4 c. sugar
2 tbsp. butter
1/2 tsp. salt
1 c. milk
2 c. flour
1 egg, beaten
1 - 1 1/2 c. flour
Oil or shortening

VANILLA GLAZE:

1 c. sifted powdered sugar
2 tbsp. milk
1/8 tsp. vanilla

Dissolve yeast in warm water; set aside.

In saucepan heat sugar, butter, salt and milk until butter melts. Cool to lukewarm. Pour into large bowl, add 1/2 up flour. Beat until smooth. Stir in yeast. Add 1 1/2 cups flour; beat until smooth. Stir in egg. Add 1 to 1 1/2 cups additional flour to make a soft dough. Place on lightly floured board, cover and let stand 5 minutes. Knead 5 minutes.

Place in lightly buttered bowl. Turn dough to butter top. Cover and let rise in warm place until doubled in size, about 1 1/2 to 2 hours. Punch down. Roll out dough 1/4" thick. Cut with floured cutter. Cover and let rise again about 1 hour. Fry in hot oil in mini fryer for 1 to 1 1/2 minutes or until brown. Drain. Dip top in Vanilla Glaze. Makes 25 to 30 doughnuts.

Vanilla Glaze: Combine ingredients; blend well.