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Glazed Doughnuts Recipe
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- ¾ cup milk
- ¼ cup sugar
- 1 teaspoon salt
- ¼ cup butter or margarine
- ¼ cup warm water
- 1 cake compressed or 1 package dry yeast
- 1 egg, beaten
- 3¾ cups flour
- Fat for frying
- 2 cups confectioners' sugar
- ⅓ cup milk
- 1 teaspoon vanilla
- Scald milk; stir in sugar, salt and butter or margarine.
- Cool to lukewarm.
- Measure warm water into large mixing bowl; sprinkle in yeast and stir until dissolved.
- Add lukewarm milk mixture, egg, and half the flour; beat until smooth.
- Stir in enough of remaining flour to make a soft dough.
- Turn dough out onto lightly floured board or pastry cloth.
- Knead until smooth and elastic, about 5 or 10 minutes.
- Place dough in greased bowl, then turn greased side to top.
- Cover with damp cloth; let rise in warm place until doubled, about 1 hour.
- Punch down dough.
- On lightly floured surface, roll out to rectangle 12 x 10-inch about ½-inch thick.
- Cut in 2½-inch squares; cut 1-inch hole in center.
- Place doughnuts on greased baking sheets, 2 inches apart.
- Cover and let rise until doubled, about 1 hour.
- Fry in hot fat (375°) until brown; turn and brown on second side.
- Drain on absorbent paper.
- If desired, while warm top with glaze.
- Combine ingredients and spread on warm doughnuts.
Yield: 2 dozen doughnuts.