Be sure to eat them warm!

Donut:
1 envelope active dry yeast
2 tablespoons warm water
3/4 cup lukewarm milk
1/4 cup white sugar
1/2 tsp. salt
1egg
2 TB and 2 tsp margarine
2 1/2 cups flour
Canola oil for frying


Glaze:
2 TB and 2 tsp butter
1 cup confectioners sugar
1 tsp vanilla
2TB hot water

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured donut cutter. Well, now here you can be creative and braid them, twist them, make all sorts of shapes. I used a knife to cute mine. Let donuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. This only covered about half the donuts. I used cinnamon and sugar to cover the rest! Make sure the donuts are still warm or the toppings won't stick!!!!