Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water in large, warm mixing bowl. Sprinkle yeast into water and stir until dissolved. Add lukewarm milk, egg and half the flour. Beat until smooth. Stir in enough flour to make a soft dough. Turn dough onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover and let rise until double, about an hour. Punch down dough. Roll out 1/2 inch thick. Cut with 2 1/2 inch donut cutter. Place on greased baking sheet. Cover about 1 hour, free from draft, until double. Handle donuts as little as possible to prevent falling. Fry in deep fat 2-3 minutes at 375 degrees F. Drain on paper towels. While warm, dip in sugar, powdered sugar or glaze. Dip donut into glaze and dry on a rack.
By Robin from Washington, IA
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