Dough for doughnuts should be as soft as can be handled. A soft dough is easier to roll when well chilled. Cut doughnuts with a floured cutter and let stand 15 minutes.

Fry in deep, hot fat (375 degree); if Fat is too hot, doughnuts will not be baked through; if too cool, they will be fat-soaked. Don't fry too many at one time -- fat temperature will cool down too rapidly.

Turn doughnuts only once while frying, usually as soon as they rise to the top. Drain on paper towels. Shake in paper sack in granulated or confectioners' sugar. Or glaze with a thin confectioners' icing.

ORANGE GLAZED DOUGHNUTS

1 package active dry yeast or 1 cake compressed yeast
1/4 cup water

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3/4 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg
3 1/2 to 3 3/4 cups sifted all-purpose flour

Soften active dry yeast in warm water (110 degree) or compressed yeast in lukewarm water (85 degree) Combine milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Add softened yeast and egg; mix. Add enough of remaining flour to make soft dough. Turn out on lightly floured surface; knead till smooth and satiny (about 8 minutes). Place in greased bowl, turning once to grease surface. Cover and let rise till double (about 1 1/4 hours) Punch down. Let rise again till double (about 55 minutes).

Roll out dough 1/3 inch thick. Cut with floured doughnut cutter. Let rise till very light (about 30-40 minutes).

Fry in deep hot fat (375 degree) till browned. Drain on paper towels. While warm dip doughnuts in granulated sugar or glaze with Ornage Glaze. Makes about 1 1/2 dozen.

ORANGE GLAZE

Add 1 teaspoon grated orange peel and 3 tablespoons orange juice to 2 cups sifted confectioners' sugar. Mix till smooth.

ENJOY!!
Sheri