Sandra's Doughnuts

This is my mother's recipe.  She made them often when I was growing up, and always referred to them as Aunt Elaine's doughnuts.  Once I asked her if I could see Aunt Elaine's recipe, and she dug it out for me.  I laughed at how different the two were!  Mom hadn't realized how much she had made the recipe her own over time.  The wonderful thing about this recipe is how fast you can have hot doughnuts.  I prefer the flavor after they have cooled, if you can keep them around that long.

Sandra's Doughnuts
Place in a big bowl and stir:
3 c. flour
1 ½ Tbsp. yeast
½ c. + 1 Tbsp. sugar
1 tsp. salt

Add: 1 cube margarine, melted
1 ¼ c. hot water
3 eggs, well beaten

Stir until smooth. Add 1 to 1 ½ c. more flour to form a soft dough. Roll out dough on a floured surface to ¾ inches thick, cut with a circle cutter and fry in oil heated to 375 degrees.

Glaze with 2 c. powdered sugar, 1 tsp. vanilla and 1/3 c. milk, blended in a blender.

Notes: Mom always cut the circles, but never the holes. She just poked her finger into the circles to make holes. She lays out the hot donuts on a rack with a cookie sheet underneath, and pours the glaze over them, when she runs out, she empties the cookie sheet glaze back into the blender pitcher and pours the next batch.

Jenny