YEAST DONUTS

¼ cup warm water

1 pkg. dry yeast

¾ cup milk

¼ cup butter

¼ cup sugar or honey

½ tea. cinnamon

¾ tea. salt

4 cups flour (or ¼ whole wheat)

1 egg, beaten

Dissolve yeast in warm water. Heat milk and butter until warm; add sugar, cinnamon and salt. Stir into yeast mixture. Add 2 cups flour; beat until smooth. Add egg and 1½ cups more flour, then remaining flour if necessary; beat to make a soft dough. Knead. Place dough in a greased bowl; turn to coat all sides. Cover and let rise in warm place until doubled, about one hour. Punch down and let rest 10 min. (or refrigerate overnight). Roll out ½” thick. Cut with floured 3” doughnut cutter, or use a biscuit cutter and cut holes from center with a floured large thimble. Let rise about 20 min. Heat 3” oil in heavy pan to 375’; fry several at a time, 2 to 3 min., turning once. Drain on paper towels. Shake in paper bag with sugar and cinnamon, confectioners’ sugar or brown sugar. Also dip one side in frosting while warm; then dip in coconut, nuts, or chocolate sprinkles, etc. Fry holes also. Makes about 18.

FILLED DONUTS: Cut into 3” rounds. Cut a slit in side of each to the center. Fry. When cooled open slit and fill with jam, peanut butter or cheese.

CRULLERS: Roll dough ½” thick; cut into strips 1” wide by 4½” long. Twist 2 strips together, moisten inner sides at each end with water, pinch to seal. Fry.