Square Doughnuts

Yield: about 20

3/4 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup butter or margarine
1 pkg active dry yeast
1/4 cup lukewarm water (110 to 115 degrees)
1 egg, beaten
3 1/4 to 3 1/2 cups unsifted flour
Cooking oil

Scald milk. Pour over sugar, salt and butter in bowl. Cool until lukewarm.
Sprinkle yeast on lukewarm water; stir to dissolve.
Add yeast, egg and 1/2 of the flour. Beat until smooth. Stir in enough of
remaining flour to make a soft dough. For lightness, add only enough flour
to make a dough you can handle.

Turn dough onto a lightly floured surface. Knead until smooth and elastic,
about 5 to 10 minutes (If dough sticks to the hands, grease them lightly
with shortening or oil.)

Place dough in a greased bowl, then turn the bottom side up. Cover with a
damp cloth; let rise in a warm place until doubled, about 1 hour.

Punch down. On a lightly floured board, roll about 1/2 inch thick to make
a 12x10 inch rectangle. With a sharp knife, cut in 2 1/2 inch squares (cut
in rounds if you prefer); cut holes in centers with a 1 inch cutter or
bottle top. Place doughnuts on oiled sheets or wax paper 2 inches apart.
Cover with inverted pans (allow room for dough to rise) or with a cloth.
Let rise 1 hour until doubled.

About 15 minutes before end of rising period, heat oil in deep fryer or
electric skillet to 375 degrees. Handle the doughnuts as gently as
possible so they will not fall. Fry them, a few at a time, in deep oil 2
to 3 minutes, or until brown on both sides. Turn only once. Drain on paper
towels. While still warm, dip in a glaze or sugar.

Vanilla Glaze:
Blend 2 cups sifted confectioners sugar, 1/3 cup milk and 1 teaspoon
vanilla. Dip warm doughnuts into glaze and drain them on a rack over waxed
paper. Reuse the glaze that drips off.

Spicy Glaze:
Make like Vanilla Glaze, but omit the vanilla and add 1/2 teaspoon
cinnamon and 1/4 teaspoon nutmeg.

Orange Glaze:
Follow recipe for Vanilla Glaze, but omit vanilla and substitute orange
juice for milk.

Source: Farm Journals Best Ever Recipes (RB)

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