1 pkg dry active yeast
1/4 c warm water
3/4 c lukewarm milk scalded, then cooled
1/4 c sugar
1 tsp salt
1/4 c butter softened
3 c sifted flour
vegetable oil for frying Directions:
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, egg, butter, and half the flour. Mix until smooth. Gradually add remaining flour until the dough is easy to handle. Turn onto a lightly floured board and knead until smooth. Place dough in a large oiled bowl; then turn the dough over so that the top has a light covering of oil. Cover with a clean, damp towel. Let rise in a warm place until double; punch down and roll dough out onto a floured board to about 1 inch thick. Cut with a doughnut cutter. Let doughnuts and holes rise until light. Leave uncovered so a crust will form on the dough.
Set the thermostat on an electric frying pan to 360°F. When the temperature has been reached, the oil will start to smoke. Drop dough into oil and fry about 1 1/2 minutes or until golden. Turn and cook about 1 minute more. Remove and drain on paper towels.
When cool enough to handle, dip each doughnut and hole in a glaze. Note: Maple bars can be made with this recipe. Simply cut dough into rectangles and frost with maple icing.