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      Title: Light-As-Feather Doughnuts
 Categories: Doughnuts
      Yield: 1

    3/4 c  Milk
    1/4 c  Sugar
      1 ts Salt
    1/4 c  Margarine
    1/4 c  Warm Water
      1 pk Active sry yeast -=OR= 1
           Cake compressed yeast
      1    Egg; Beaten
  3 1/4 c  Flour; unsifted

  Scald milk; stir in sugar, salt and margarine. Cool to luke warm. 
  Measure warm water into large warm mixing bowl. Sprinkle or 
  crumble in yeast; stir until dissolved. Add luke warm milk 
  mixture, egg and half the flour. Beat until smooth. Stir in 
  enough additional flour to make a soft dough. Turn dough out onto 
  lightly floured board. Knead until smooth and elastic, about 10 
  mins. Place in greased bowl, turning to grease all sides. Cover; 
  let rise in warm place, free from draft, until doubled in bulk, 
  about 1 hour. Handle doughnuts as little as possible to prevent 
  falling. Fry in deep fat (375 F) for 2-3 mins, or until brown on 
  both sides. Drain on absorbent paper. While warm, dip in Glaze or 
  Cinnamon-Sugar. GLAZE: Blend together 2 cups sifted 
  confectioner's sugar, 1/3 cup milk and 1 tsp vanilla. Dip warm 
  doughnuts into glaze. Drain on rack set over waxed paper or 
  platter to catch icing so it may be reused. CINNAMON-SUGAR: 
  Combine 1/2 cup sugar and 2 tsp cinnamon. Dip warm doughnuts into 
  mixture. 
  
  Recipe By : The Fleischmann Treasury of Yeast Baking - 1962 
  Serving Size Amount Measure Ingredient -- Preparation Method

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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